Evolution Of Aromatic Components For The Wines In The Geographic Origin Of Xinjiang Tianshan Mountain North Region

The wine-grape, a part of special fruit, has developed to 14.7 thousand hektares in xinjiang. The advantages of geographical resources in xinjiang provide good culture conditions for grape growth. Wine is a kind of alcoholic beverage with high nutrition, having been paid much attention by customers in recent years. Wine produced in xinjiang has been paid intensive attention by domestic and abroad industies since wine quality has been improved in recent years, and the xinjiang wine industry has a bright future. The results of this experiment can support theoretical basis to research on aroma compounds and characteristics of xinjiang wine.The aroma compounds of the main cultivated varietal wines from the Xinjiang Tianshan Mountains's North Region were analyzed. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS. In total 40,45and 48 kinds aroma were detected from Cabernet Sauvignon, Merlot and Chardonnay. The detection rate was about 90% of the total peak area. The results showed that aromatic compounds from varietal wines at different stages had different evolutions.In the Chardonnay dry white wine which store for one year, the main aroma compounds were 3-Methyl-1-butanol,ethy hydrogen succinate, 3-Hydroxy-2-butanone, Benzeneethanol, Butanedioic acid, diethyl ester, Octanoic acid, 2,3-Butanediol, 1H-Indole-3-ethanol, 2-Methyl-1-propanol, Hexanoic acid.In the Cabernet Sauvignon dry red wine which store for one year, the main aroma compounds were 3-Methyl-1-butanol, Succinic acid monomethyl ester, Benzeneethanol, 3-Hydroxy butanoic acid, ethyl ester, 4-(2-Hydroxyethyl) phenol, Dibutyl phthalate, Butanedioic acid, diethyl ester, Acetic acid, 2,3-Butanediol, 2-Methyl-1-propanol.In the Merlot dry red wine which store for one year, the main aroma compounds were 3-Methyl-1-butanol, Succinic acid monomethyl ester, Benzeneethanol, 3-Hydroxy butanoic acid ethyl ester, 4-(2-Hydroxyethyl) phenol, Dibutyl phthalate, Butanedioic acid diethyl ester, Acetic acid, 2,3-Butanediol, 2-Methyl-1-propanol.The aroma compounds of the main cultivated varietal wines were relative stabilization, but aroma changes uncoordinated patterns different each variety wine. The evolution in Chardonnay dry white wine was: alcohols and organic acids decreased gradually, esters and ketones increased step by step; The evolution in Cabernet Sauvignon dry red wine was: alcohols decreased gradually, esters decreased gradually, organic acids and ketones increased step by step; The evolution in Merlot dry red wine was: alcohols and organic acids decreased gradually, esters and ketones increased step by step.