Effects of Chardonnay grape skin residue on the chemical, sensory and nutritional value of Cabernet Sauvignon wine

This study explored the impact of adding <i>Chardonnay</i> grape skin residue (CGSR) on the quality of <i>Cabernet Sauvignon</i> wine. The results showed that the physicochemical indexes, aroma substances, and taste of <i>Cabernet Sauvignon</i> wine with CGSR (CSWS) were significantly improved. The content of volatile organic compounds (VOCs) in CSWS increased by 34.1 %. The total antioxidant capacity of CSWS increased by 17.7 %. <i>In vitro</i> simulated digestion experiments indicated that the bioaccessibility of CSWS increased by 7.5-9.2 %. Based on 50 shared differential metabolites in non-targeted metabolomics, changes in the contents of amino acids, flavonoids, and organic acids reflected the specific characteristics of the wine. This study shows that adding CGSR can not only improve the flavor quality of <i>Cabernet Sauvignon</i> wine but also increase the value of CGSR, and provide a new strategy for enhancing the complexity of red wine and exploring its nutritional characteristics.