Elemental profiles are frequently applied to identify the geographical origin and authenticity of food products, to guarantee quality. The concentrations of fifteen major, minor, and trace elements (Na, Mg, K, Ca, Al, Fe, Mn, Cu, Zn, Rb, Sr, Li, Cd, Cs, and Ba) were determined in soils, “Meili” grapes, and wines from six regions in China by inductively coupled plasma mass spectrometry (ICP-MS). The elemental concentrations in these samples, according to the geographical origins, were analyzed by one-way analysis of variance (ANOVA) with Duncan’s multiple comparisons. The bioconcentration factor (BCF) from soil to grape and the transfer factor (TF) from grape to wine were calculated. Mg, K, Ca, Cu, Zn, Rb, Sr, and Ba presented higher BCF values than the other seven elements. The TF values of six elements (Na, Mg, K, Zn, Li, and Cs) were found to be greater than one. Moreover, the correlation of element content between the pairs of soil–grape, grape–wine, and bioconcentration factor (BCF)–environmental factor were analyzed. Significant correspondences among soil, grape, and wine were observed for K and Li. Two elements (Sr and Li) showed significant correlations between BCF and environmental factor (relative humidity, temperature, and latitude). A linear discriminant analysis (LDA) with three variables (K, Sr, Li) revealed a high accuracy (>90%) to determine the geographical origin for different Chinese regions.

To determine the effect of cofermentation of Saccharomyces cerevisiae and different LABs on prune wine quality, this study compared phenolic compounds, organic acids, soluble sugars, biogenic amines and volatile flavor compounds among different treatments. The results showed that inoculation of LAB increased DPPH and total flavonoid content. Malic acid content was reduced in HS, HB and HF. Histamine content in S, F and B was lower than the limits in French and Australian wines. 15 phenolic compounds were identified. Yangmeilin and chlorogenic acid were detected only in HS, HF and HB. 51 volatile flavor compounds were identified, esters being the most diverse and abundant. 14 volatile flavor compounds with OAV > 1 contributed highly to the aroma of prune wine. 9 chemical markers including resveratrol, rutin, and catechin were screened to explain intergroup differences by OPLS-DA. This study provides new insights into the processing and quality analysis of prunes.

Chemical and sensory attributes play a vital role in evaluating the quality of grapes and wines. This study compared basic physicochemical parameters, organic acids, phenolic compounds, and aroma profiles of grapes and wines of six cultivars using chemometrics. The results showed that the reducing sugar contents of Beibinghong, Gongniang, and Granoir grapes were significantly higher than those of others cultivars, whereas their juice yields were significantly lower. The phenolic compound contents in Moldova, Beibinghong, and Gongniang grape skins and wines were higher than those in others cultivars. The organic acid contents in Beibinghong grape and Dunkelfelder wine were highest. Beibinghong and Gongniang grapes and wines showed richer aldehyde and ester concentrations. Beibinghong wine obtained the highest sensory scores. Ethyl decanoate, coumaric acid, and methyl dodecanoate were characteristic variables distinguishing wine cultivars, exhibiting important contributions to their sensory characteristics. These findings were useful for viticulturists and winemakers to select grape varieties.

Given that the global winegrape planting area is 7.2 × 10⁶ hm², the potential for winegrape crop-mediated carbon capture and storage as an approach to reducing greenhouse gas emissions warranted further research. Herein, we employed an allometric model of various winegrape organs to assess biomass distributions, and we evaluated the carbon storage distribution characteristics associated with vineyard ecosystems in the Hongsibu District of Ningxia. We found that the total carbon storage of the Vitis vinifera ‘Cabernet Sauvignon’ vineyard ecosystem was 55.35 t·hm⁻², of which 43.12 t·hm⁻² came from the soil, while the remaining 12.23 t·hm⁻² was attributable to various vine components including leaves (1.85 t·hm⁻²), fruit (2.16 t·hm⁻²), canes (1.83 t·hm⁻²), perennial branches (2.62 t·hm⁻²), and roots (3.78 t·hm⁻²). Together, these results suggested that vineyards can serve as an effective carbon sink, with the majority of carbon being sequestered at the soil surface. Within the grapevines themselves, most carbon was stored in perennial organs including perennial branches and roots. Allometric equations based on simple and practical biomass and biometric measurements offer a means whereby grape-growers and government entities responsible for ecological management can better understand carbon distribution patterns associated with vineyards.