Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Table 5

Concentrations of the total acidity, the total phenols, and some other index related to sensory. Each analysis was performed in triplicate.

Parameter

Concentration (g/L)±∆S

W1

W2

W3

W4

W5

W6

W7

W8

W9

W10

W11

W12

Total acidity

5.59cd

5.14efg

5.553.98cd

5.66c

4.65h

5.33defg

6.29a

5.06g

5.29defg

5.96b

5.03g

4.54h

Total phenols

2.06cd

1.56e

2.97a

2.50b

2.14c

2.92a

1.29f

2.61b

1.99d

2.14c

1.50e

2.62b

Total sugars

3.00f

3.20f

4.50b

4.16c

4.17c

4.86a

3.12f

4.06c

3.56e

3.81d

3.52e

4.08c

Total reducing sugars

3.07a

1.52ef

1.74c

1.76c

1.57de

2.74b

2.87b

1.60de

1.55def

1.61de

1.45fg

1.76c

Alcohol strength (%, vol)

12.00ab

12.00ab

12.50a

12.50a

12.50a

12.50a

12.00ab

12.00ab

12.00ab

13.00a

12.00ab

11.00b