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<p>Distilled spirits produced from table grapes are a high-value product for farmers worldwide. To characterize the aromatic and compositional changes during traditional clay jar aging (TCJA), distilled spirits produced from table grape “Summer Black” were systematically investigated using metabolomics and sensory analysis. A total of 1,347 volatile organic compounds (VOCs) and 2,840 non-volatile organic compounds (NVOCs) were identified, providing an unprecedented compositional overview of table grape distilled spirits during TCJA. Volatile analysis revealed progressive remodeling of aroma profiles during aging, characterized by a decline in fresh-green notes and a concurrent enrichment of fruity, roasted, and woody attributes. Multivariate statistical analysis identified ethyl caprylate and ethyl butyrate as potential age-related markers for vintage discrimination. Non-volatile metabolomic analysis further demonstrated that prolonged aging induced extensive transformations in organic acids, phenolics, amino acids, and aldehydes, contributing to metabolic stabilization in later aging stages. Notably, the contents of methanol and acetaldehyde decreased by 32.6% and 73.8%, respectively, indicating a reduction in potentially harmful compounds during aging. These compositional changes were consistent with the sensory evaluation results. Overall, this study represents one of the first comprehensive multi-omics investigations of table grape distilled spirits aged in traditional clay jars. The findings provide practical implications for authenticity verification and quality enhancement of table grape distilled spirits.</p> Graphical Abstract <p></p>

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Precision profiling of table grape distilled spirits during traditional clay jar aging by integrated metabolomics and sensory analysis

  • 期刊论文

  • 发表日期：

    2026年5月6日

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  • Haonan Ren,
  • Xinyan Zhang,
  • Ruiwen Cheng,
  • Xinran Yin,
  • Cheng Hu,
  • Hongchang Hu,
  • Dongcheng Jiang,
  • Zhanwei Yan,
  • Chaoping Wang,
  • Xiangpeng Leng,
  • Fansheng Cheng

摘要

Distilled spirits produced from table grapes are a high-value product for farmers worldwide. To characterize the aromatic and compositional changes during traditional clay jar aging (TCJA), distilled spirits produced from table grape “Summer Black” were systematically investigated using metabolomics and sensory analysis. A total of 1,347 volatile organic compounds (VOCs) and 2,840 non-volatile organic compounds (NVOCs) were identified, providing an unprecedented compositional overview of table grape distilled spirits during TCJA. Volatile analysis revealed progressive remodeling of aroma profiles during aging, characterized by a decline in fresh-green notes and a concurrent enrichment of fruity, roasted, and woody attributes. Multivariate statistical analysis identified ethyl caprylate and ethyl butyrate as potential age-related markers for vintage discrimination. Non-volatile metabolomic analysis further demonstrated that prolonged aging induced extensive transformations in organic acids, phenolics, amino acids, and aldehydes, contributing to metabolic stabilization in later aging stages. Notably, the contents of methanol and acetaldehyde decreased by 32.6% and 73.8%, respectively, indicating a reduction in potentially harmful compounds during aging. These compositional changes were consistent with the sensory evaluation results. Overall, this study represents one of the first comprehensive multi-omics investigations of table grape distilled spirits aged in traditional clay jars. The findings provide practical implications for authenticity verification and quality enhancement of table grape distilled spirits.

Graphical Abstract