Influences of different aging containers on the wine quality analyzed by electronic nose and HS-SPME-GC-MS
'Cabernet Sauvignon' dry red wines from the eastern foot of Helan Mountain were used as the mate-rial, and the effects of aging in stainless steel tanks, micro-oxygenated tanks and oak barrels on the basic physical and chemical indexes, aroma components and sensory characteristics of dry red wines were studied, with the original wine as the control. The volatile compounds of dry red wines aged in different containers were analyzed and com-pared using electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spec-trometry (HS-SPME-GC-MS) techniques. The results showed that there were significant differences (P < 0.05) be-tween the total sugars, total acids and chromaticity of the wines aged in different containers, and the chromaticity values of the wines aged in all three containers were increased to different degrees compared to the original wines, while other basic physicochemical indexes, like alcohol, volatile acids and pH, were not significantly influenced through it. Both electronic nose and HS-SPME-GC-MS results showed that the volatile components of the original wine and the dry red wines aged in different containers were different from each other. By HS-SPME-GC-MS, a total of 66 volatile components were identified in the four dry red wine samples, including esters, alcohols acids, alde-hydes and ketones, terpenes and other compounds, among them, esters were the most abundant, followed by alcohols.Principal component analysis combined with sensory evaluation showed that the three containers aging significantly enhanced the floral and fruity characteristics of the wines and reduced the fatty taste of the samples compared to the original wines, and the wines aged in oak barrels and micro-oxygenated tanks were sweet and sour with a smoother texture. In conclusion, compared to stainless steel tanks, micro-oxygenated tank aging facilitates the maturation of the wine and plays an important role in the organoleptic enhancement of the wine.
electronic noseaging containersdry red winemicro-oxygenationflavor substance
万方数据
维普
