Effect of flash release treatment on phenol profiles, color stability, and volatile aroma compositions of Cabernet Sauvignon Wine in Changli County (China)

This study aimed to investigate the effects of Flash release (FR) on phenolic compositions, color parameters, and volatile compounds of wines produced from Cabernet Sauvignon cv. in Changli, China. FR tended to increase the must sugar and acid content, decrease the juice pH. FR-treated wines demonstrated larger amounts of TP, quercetin, quercetin-3-O-glucoside, catechins, trans-resveratrol, and polydatin, and lower amounts of myricetin, phenolic acids, cis-resveratrol, and piceatannol, compared with wines macerated through the conventional approach. FR treatment decreased the L* and H*ab values but increased the a* and C*ab values, making the wine color darker and more stable. Moreover, FR-treated wines contained more esters and less C6 and higher alcohols, indicating that the fruity character was enhanced and the grassy note was reduced. Thus, research findings proved the potential for FR to produce higher quality of wine with a richer nutraceutical content, better appearance, and an increased fruity note.