Analysis Of Volatile Flavor Compounds In Dry Wine By Gc-Ms

In this paper, static headspace extraction (SHS) and gas chromatography/mass spectrometry was applied to determination and analyze volatile flavor compounds of dry wine. Firstly, analysis method on volatile flavor compounds of wine was established, compositions and changes of various aroma components during different stages of wine brewing process; difference comparison of volatile flavor compounds of different regions, different cultivars and aging time; the main aroma components of Cabernet Sauvignon dry wine were determined and quantified accurately; the cluster analysis was applied to classify different vintages Cabernet Sauvignon wine. The main results were as the follow:1. Four parameters of affecting SHS extraction efficiency including sample volume, equilibration temperature, equilibration time and ionic strength, were studied and optimized, and the optimum extraction conditions were determined by orthogonal test:adding2.0g NaCl and5mL diluted wine sample in lOmL headspace bottle, equilibration temperature:60℃, equilibration time:30min.2. The GC-MS detecting condition and the methods of qualitative and quantitative analysis of volatile flavor compounds in wine had been established.3. The volatile flavor compounds of Cabernet Sauvignon wine and Chardonnay wine in different brewing stages were analyzed by GC-MS, the total31aromatic compounds were identified, including17esters,6alcohols,5aldehydes and3others. The aroma compenents and contents of different regions, cultivars and aging time have some differences, because of different content and ratio of volatile flavor compounds, showed the characteristic of flavor in wine.4. Principal component analysis was applied to analysis volatile flavor compounds of Cabernet Sauvignon dry red wine in different brewing stages, the main aroma ingredients were determined. They were:Ethyl acetate, Isobutyl alcohol, Isoamyl acetate, Isoamyl alcohol, Ethyl caproate,1-hexanol, Ethyl caprate, Phenylethyl alcohol. The main aroma components were quantified accurately by internal standard method with standard curve. 5. The cluster analysis was applied to classfy12different vintages Cabernet Sauvignon bulk wine samples, the result showed that when the cluster critical value takes5, the wine samples can be observably distinguished based on different vintages.