Study of Aroma Profile on'Merlot'and'Cabernet Sauvignon'Wines in the Eastern Foot of Helan Mountains
In this study,the sensory characteristics and aroma substance content of'Merlot'and'Cabernet Sauvignon'wines from the eastern foot of Helan Mountains were detected.A total of 84 aroma substances were analyzed and compared,and the substance basis and differences of typical aroma characteristics of two wines from this area were systematically interpreted.The results showed that the aroma components of two wines were mainly composed of four components,accounting for 99.9%in total,of which 63.4%were higher alcohols,31.0%were fatty acids,3.9%were ethyl fatty acids and 1.5%were aldehydes and ketones.The aromas of the two wines presented banana fruit,chemical,floral,apple and other aromas,and the'Merlot'wine exhibited particularly prominent aroma of fruit(ethyl caprylate)and floral fragrance;'Cabernet Sauvignon'wine standed out in aroma types such as herbal(1-hexanol),chemical(isoamyl alcohol,acetaldehyde),mushroom/rubber(1-octene-3-alcohol,methylthiopropanol),apple fruit(ethyl caproate,2-hydroxy-4-methylvalerate).The OPLS-DA model was constructed with the selected aroma content and OAV>1 substances,which could distinguish'Merlot'wine from'Cabernet Sauvignon'wine well.Five key characteristic distinguishing substances including acetic acid,phenylethanol,isoamyl alcohol,acetoin and 2,3-butanediol were selected by VIP score map.The above results provide a theoretical basis for the style and product design of'Merlot'and'Cabernet Sauvignon'wines in the eastern foot of Helan Mountains in Ningxia.
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