Study On Impact Aroma Compounds Of Dry Wines Of Cabernet Sauvignon From Shacheng Area

The target of this experiment is to study how to extract wine aroma and look for impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng. In this experiment, Cabernet Sauvignon dry wines from Shacheng were used as subjects analyzed by chemical instruments and sensory characteristics. Cabernet Sauvignon red wines were separately made from 2005 to 2009 Cabernet Sauvignon grown in Shacheng. In addition, 2010 Cabernet Sauvignon red wine was made from Shacheng Cabernet Sauvignon by using small glass container. Wines of different years were collected as research materials to complete this research about impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng.The main results are as follows:Aroma compounds were extracted by ultrasound-assisted LLE in an oxygen-free atmosphere and at low temperature to compare effects of three solvents on analysis of aroma components in Cabernet Sauvignon dry wine by GC-MS analysis in order to establish a method of extracting aroma compounds before GC-MS analysis. 2-octanol was used as internal standard. In an ice water bath and an oxygen-free atmosphere, subjects were extracted with dichloromethane assisted by using magnetic stirrer. And then mixed solution was layed in water bath with ultrasound assistance, organic solution is aparted from inorganic solution and concentrated to be analyzed by GC-MS.83 aroma compounds of Cabernet Sauvignon dry wine from 2005 to 2010 were qualified and quantified by the method above, including 25 alcohols, 26 esters, 16 acids, 9 ketones, 2 aldehydes and 5 others. Aroma compounds and their contents were obviously different in dry wine of different years. The results showed that percentage of alcohols and acids to all aroma compounds of dry wine fell down with fluctuation from 2010 to 2005; other than 2008 Cabernet Sauvignon dry wine, percentage of esters slowly increased from 2010 to 2005; ketones, aldehydes and others were also different in dry wines of different years, but variation trend was not obvious. According to odor threshold of aroma compounds, their odor active values were calculated by content / threshold. The results showed that OAVs of isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl succinate, isopentyl alcohol, 2-phenyl-ethanol, ctanoic acid, vanillin and 5-hexyldihydro-2(3H)-Furanone were bigger than other aroma compounds. It was included that 9 aroma compounds were powerful in Cabernet Sauvignon dry wine from Shacheng.Quantified aroma compounds were analyzed by principal component analysis. The results showed that n-butanol, 2-propanol, 2-methyl-2-propanol, tetradecanol, 3-nonanol, triphenyl methanol, octanol, ethyl hexanoate, ethyl caprate, n-pentanoic acid, hexanoic acid,β-damascenone, hydroxycoumarin, 4-ethyl-phenol, vanillin were considered to be potential to cover whole information about aroma of Shacheng Cabernet Sauvignon dry wine.Qulification for Cabernet Sauvignon dry wine from Shacheng was estimated by model of aroma quality established. Quality functions of 3 principal components were referred to draw a PC1-PC2-PC3 scatter plot. The result showed that Shacheng Cabernet Sauvignon dry wines of different years could be distinguished, which successfully proved that designed method was feasible to evaluate Cabernet Sauvignon dry wine from Shacheng made in different years.Through aroma sensory characteristics and multivariate statistical analysis, 11 aroma descriptors: fruit, coffee, mushroom, cream, vanilla, dried prune, toasty, animal smell, licorice, spicy and honey were identified as impact description of Shacheng Cabernet Sauvignon dry wine.