Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality

Abstract Two Muscat grapes, Zaoheibao and Xiahei, with strong aroma were selected, co-fermented with Cabernet Sauvignon grapes (CFZ and CFX) in different proportions, and dried (CZD and and CXD). The physicochemical characteristics, colour, and volatile compounds in wine samples were measured. Compared with Cabernet Sauvignon wine, drying reduced the aroma compounds and colour but increased phenols content, improving overall quality based on sensory evaluation, especially for Zaoheibao (CZD, 3:1), which obtained the highest sensory score accompanied by increased rose oxide and phenols contents. Regarding Xiahei wine, different treatments had different effects. CFX wines co-fermented in a ratio of 1:3 and 3:1 have prominent aroma compounds. After drying, CXD wines co-fermented in a ratio of 3:1 have a more prominent taste. This research puts forward new innovation points and makes an in-depth analysis and research on specific problems.