A precise blending strategy towards the organoleptic augmentation of Hutai No. 8 table grape wine: uncovering the chemical profiles behind.

Blending is a viable strategy to enhance the organoleptic quality of wine. This study used Hutai No. 8 table grape wine (No. 8 TGW) as the base wine, and blended No. 8 TGW with Cabernet Sauvignon and Syrah to improve its quality, while further investigating chemical profiles responsible for these improvements in terms of polyphenols, aromas and sensory attributes. Through a D-optimal design guided by sensory evaluation, an optimal precise blend ratio of 76.7 % No. 8 TGW, 16.7 % Cabernet Sauvignon, and 6.6 % Syrah was identified, resulting in total phenolic content increased by 60.74 %. Dissecting the aroma chemical profiles further unveiled that increased 17.82 % terpene and 17.74 % acetate ester were the main contributors to aroma complexity. This study elucidates the effectiveness of sensory-driven wine blending strategy for quality augmentation of No. 8 TGW, and clarifies the chemical profiles behind, thereby offering a new paradigm for upgrading table grape wine.