Objective: To reveal the change pattern of wine aroma quality from grapes during ripening, Cabernet Sauvignon grapes with different °Brixs were selected to make wine. Method: Volatile compounds of sample wines were extracted by micro-extraction with dichloromethane, and then collected dichloromethane was injected to GC-MS to detect volatiles. Meanwhile, sensory analysis of sample wines was realized by panelists trained with wine tasting practice. Re sult: Forty four volatile compounds were quantified in sample wines and twenty ones were active. From °Brix 17.0 to 22.0, wines from much riper grapes had less content of aromatic esters, but active esters were constant. With the development of grape maturity, the wine had much higher contents of active higher alcohols, terpenols and β-damascenone, especially for wine from °Brix 20.6. Contents of furans and other trace compounds were not dependent on grape maturity. Sensory analysis showed that wine from °Brix 20.6 had highest aroma score, while visual and taste scores of wine increased with the development of maturity. Conclusion: From °Brix 17.0 to 22.0, the wine from Cabernet Sauvignon with maturity of °Brix 20.6 has more active odorants and give the best aroma quality.
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