Work

Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes

Year: 2026

Type: article

Abstract: This study examined the effect of grape ripening on the distillate quality of Hetianhong table grapes across three stages of maturity (17, 20, and 24 °Brix). Through the application of HS-SPME-GC-MS, a total of 72 volatile aroma compounds were identified. As the grapes matured from 17 to 24 °Brix, there was an 8.48-fold increase in volatile fatty acids, accompanied by a rise in ester concentrations, while significant reductions were observed in naphthalene derivatives, aldehydes/ketones, and terpenols. Notably, the distillate at 20 °Brix demonstrated the highest concentration of higher alcohols, the richest aroma and superior sensory attributes. The 2-methyl-1-propanol concentration was 15.70 times greater at 20 °Brix than at 24 °Brix, while octanoic acid concentration was 97.93 times higher at 20 °Brix compared to 17 °Brix. Overall, Hetianhong table grapes are ideal for distilled spirits, with optimal maturity modulating the final flavor profile. This research supports value-added processing of these grapes.

Source: Foods

DOI: 10.3390/foods15173004