| Wine aroma is one of the important indicators of evaluation of wine quality; itdetermines the wine flavor and typicality. There are several factors playing leading roles ininfluencing the wine volatile aroma type and content like Grape Varieties, Grape origin place,brewing process, etc. In this paper, we designed two groups of independent experiments forthe researches in other influencing factors of wine aroma by using Cabernet Sauvignon whichis widely planted in Hexi Corridor of Gansu as raw material. The first experiment is aboutgrape origin place (Zhangye, Wuwei, and Jiayuguan). And the second experiment is aboutbrewing process (traditional processes, Maeeration Cabonique processes, cold macerationprocesses, and theromaceration pre-fermentation processes,). We analyzed the wines whichare extracted by Liquid-liquid extraction by GC-MS using1-octanol as internal standard. Inorder to explore the different origin of Hexi region in Gansu province through the experimentof Cabernet Sauvignon dry red characteristic, and the influence of different brewing processCabernet Sauvignon dry red in Hexi area.In the first experiment, Cabernet Sauvignon grapes from five different origins (includingGaotai, Suzhou, Liangzhou, Minqin, and Jiayuguan) of Hexi Corridor in2011were used asthe raw material. The grapes were fermented according to the traditional process and thenanalyzed by GC-MS.In the second experiment, we got Cabernet Sauvignon red wines, by traditional processes,Maeeration Cabonique processes, cold maceration processes and theromacerationpre-fermentation processes in the laboratory for dipping fermentation respectively andanalyzed the volatile composition of them. And then on the basis of total phenolic content, inorder to got the second group of Cabernet Sauvignon (dry) red wine, we adjusted the soakingtemperature to30℃,40℃and50℃and carried on the analysis of volatile components. Thesecabernet sauvignon grapes were picked from Banqiao of Gansu on Oct,2012.By studying these important experimental data, we can provide the relevant theoreticalbasis for the Hexi Corridor’s cabernet sauvignon dry red industry.The main results are as follow:(1) Among the five origins: Alcohols content of Cabernet Sauvignon red wine samples ofJiayuguan is the highest. so that the wine of Jiayuguan has the stronger aromas. Due to thehighest esters content in the samples of Gaotai,the wine aroma is full of fragrance of flowerand fruit. But even in the same area, the different vineyards have their own features. Forexample, both Suzhou and Gaotai are two cities of Zhangye; the content of Esters of wine inSuzhou is not outstanding. The wine aroma structure of wine samples in Weiwu is balanced, but the Cabernet Sauvignon red wine in the two vineyard there is obviously different.The wine aromas from five vineyards of three areas showed both varieties of consistency, andlarge differences in their composition and content.(2) Compared the three different kinds of dipping brewing process with the traditionalprocess, the Cabernet Sauvignon dry red wine shows both consistency and differences．Due tothe alcohols and acids contents of Cabernet Sauvignon wines by Maeeration Cabonique islow while the type and content of esters are obviously high, the wine showed refreshing andsoft floral and fruity. The Cabernet Sauvignon wines by cold maceration processes aromastructure which make wine with good sensory characteristics is the most complex. TheCabernet Sauvignon wines by theromaceration pre-fermentation processes contains lesscompound types, but some ingredients are much higher than other esters,so that this kind ofwine can get some smell a lot in a short time. But at the same time the high content of estersalso makes the wine tastes relatively single.(3) The appropriate control temperature impregnation is important. On40℃，to someextent, the temperature can change the aroma structure of Cabernet Sauvignon red wine,elevate levels of esters, reduce alcohols and acids content, finally the wine can ripen faster. |
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