Analysis On Volatile Flavor Compounds In Different Fermentation Stages Of Dry Wine Of Cabernet Sauvignon From Hexi Corridor

To determine the highest aromatic constituents of cabernet sauvignon dry red wines from Hexi Corridor original producing area, the regularity for change of various aromatic componds was studied systematically by Headspace Solid-phase Micro-extraction and Gas Chromatography/Mass Spectrometry during different fermentation stages of wine, meanwhile the main aromatic compounds of cabernet sauvignon wines from Hexi Corridor original producing area were determined and quantified accurately by internal standard method with standard curve. The main results were as the follows:Totally ten samples of different fermentation stages of cabernet sauvignon dry wine brewed in 2007 and 2008 were selected, and the aromatic compounds were analyzed by GC–MS. The total 174 aromatic compounds were identified. The compounds included 53 esters, 41 alcohols, 18 organic acids, 15 terpenes, 12 hydrocarbons, 8 ketones, 14 aldehydes and 13 others. the varieties and relative contents of aromatic compounds from different fermentation stages of cabernet sauvignon dry wine shew regularity.With the fermentation of grape juice, the relative content of alcohols obviously increased firstly and reduced at last; the relative content of esters had been increasing during the process of brewing; and the relative content of organic acids increased firstly and reduced slowly ; but the terpenes and hydrocarbons reduced consistently during the brewing progress; aldehydes, ketones,and others had not obviously alteration.The aromatic ingredients of 10 samples in different brewing stages were analyzed by principal component analysis and the main aromatic ingredients of cabernet sauvignon wines from Hexi Corridor original producing area were determined. They were: Isoamyl acetate, 1-Hexanol, Caprylic acid, Ethyl caprate,β-Phenylethyl alcohol, Isobutyl alcohol, Ethyl acetate, 2-Phenylethyl acetate, Isoamyl alcohol. These aromatic compounds had obvious aroma characteristic, for example, isoamyl acetate had typical fruit bouquet,1-hexanol had typical grass bouquet, caprylic acid had cheese and astringency bouquet, ethyl caprate had fruit bouquet and comfortable vinegar bouquet, phenylethyl alcohol had typical rose and common stock bouquet, isobutyl alcohol had fusel oil bouquet, ethyl acetate had strong fruit bouquet and ester bouquet, 2-Phenylethyl acetate had easy flower bouquet, isoamyl alcohol had overpowering alcohol bouquet. These aromatic compounds gave main flavour characteristic of cabernet sauvignon dry red wines from Hexi Corridor original producing area. In addition, The 9 aromatic compounds of cabernet sauvignon wines from different brewing stages were quantificated accurately by internal standard compare method.