Analysis of the differences in aroma characteristics of Cabernet Sauvignon and Merlot dry red wines from 5 producing areas in China
The aroma substances of Cabernet Sauvignon and Merlot dry red wines from 5 producing areas in western China of Hexi Corridor,northern foothill of Tianshan mountain,and eastern foothills of Helan Mountain and eastern China of Jiaodong Peninsula and Jieshi Mountain were analyzed by headspace solid-phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS)and solid phase extraction(SPE)-gas chro-matography-triple quadrupole tandem mass spectrometry(GC-QqQ-MS/MS).The differences of volatile components and their correlation with mete-orological factors were analyzed.The results showed that the aroma profiles of dry red wines from eastern and western producing areas were differ-ent,and the main difference aroma substances were terpenes,norisoprenoids,furanones,and lactones.The correlation between aroma substances con-tents and climate factors by comprehensive analysis was found that the contents of terpenes and norisoprenoids were generally higher in the eastern producing areas and lower in the western producing areas,which was related to higher precipitation and average temperature and lower photosynthet-ically active radiation(PAR),illumination and temperature difference between day and night in the eastern producing areas.The contents of lactones and furanones were higher in the western producing areas and lower in the eastern producing areas,which was related to higher PAR,illumination and temperature difference between day and night and lower precipitation in the western producing areas.
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