Analysis on aroma characteristics of Cabernet Sauvignon dry red wine in Hexi Corridor during ageing
In order to reveal the aroma evolution of Cabernet Sauvignon dry red wine aged in inert container(for 3 months(3M),6 months(6M),9 months(9M),12 months(12M),and 15 months(15M))of Hexi Corridor,the aroma compounds and sensory characteristics of the wine during wine aging were analyzed using HS-SPME-GC-MS,along with the quantitative descriptive analysis methods.Results showed that a total of 80 volatile compounds were detected during wine aging,among which the types of esters and higher alcohols were the most abundant,and higher alcohols had the highest concentration,followed by esters.Six key flavor compounds with aroma activity value(OAV)＞1 were selected,among which isoamyl acetate,ethyl caprylate and ethyl hexanoate had the highest contents in 3M wine(OAV=56.39,71.86 and 25.47,respectively),the content of ethyl butanoate was the richest in 9M wine(OAV=5.36),while ethyl isovalerate was the richest in 12M wine(OAV=2.08),β-damascenone had the highest content in 6M wine(OAV=491.80),and there was no significant difference between 6-15M wine(P＞0.05).Meanwhile,the total aroma characteristics modified frequen-cy(MF)value was the highest(513.80)and off-flavor MF value was the lowest(5.87)of Cabernet Sauvignon dry red wine from the Hexi Corridor aged in an inert container for 12 months,it showed a sweet floral and fruity aroma with baking,spices,and other flavors,displaying a good aroma hi-erarchy and complexity.
Cabernet Sauvignondry red wineageingaromasensory analysisHexi Corridor
NETL
NSTL
万方数据
