Identification of Main Aroma Compounds and Sensory Analysis of Delayed Harvesting Wines from Chengde Region
To solve the problem of insufficient ripeness and low-intensity aroma of wine grapes and to improve the quality of wine in Chengde region of Hebei,three varieties of grapes(Cabernet Sauvignon,Merlot and Syrah),delayed harvest for two weeks,were used as raw materials to make dry red wine with saignée technology.Headspace solid-phase microextraction(HS-SPME)and Gas chromatography-mass spectrometry(GC-MS)technology and sensory evaluation techniques were used to study the aroma compounds and characteristics of wine after alcoholic fermentation and after malolactic fermentation.A total of 63 volatile components were detected.Among them,17 aroma compounds(OAV>1)were important,including ethyl 9-decenoate,ethyl butyrate,ethyl hexanoate,ethyl decanoate,isoamyl acetate,isopentyl octanoate,β-damascenone,β-phenylethanol,3-methionol and eugenol,etc.Sensory evaluation techniques confirmed,the delayed-harvest wine mainly presented black fruity and jammy aroma,mixed with medium level of red fruity,spicy and floral.This experiment enriched the research content on the influence of late-harvesting process on wine quality,and provided a theoretical basis for the improvement of wine quality in Chengde region.
dry red winedelayed harvestsaignée technologyaromaHS-SPME-GC-MS
万方数据
维普
