The Effects Of Cold Maceration Treatments On Volatile Flavor Components Of Pinot Noir Dry Red Wine

Aroma is one of the most important indicators to evaluate the quality of wine, itdetermines the wine flavor and typicality. The flavor components in the grape skin have a richcontent and intense aroma, which is very significant to improve the overall quality of the wine.In this study, wine grape cultivar Pinot Noir from Gansu Wuwei region is used as the materialfor fermenting the Pinot Noir dry red wine, then analyzing the effects of cold macerationtreatments on volatile aroma components, comparing the diversities of majorphysical-chemistry index and the flavor component’s varieties and content of the winesamples by different maceration temperature and time treatments, the effects of coldmaceration treatments on wine sensory and flavor quality, aiming at provide a theoreticalbasis and date support for the production of Pinot Noir dry red wine by cold maceration. Themain study results are as follows:Compare with the traditional maceration wine sample, cold maceration treatmentsimprove the total phenols, tannin and alcohol content in Pinot Noir dry red wine, but thecontent of total acid, volatile acid are decreased, the wine sample fermented by20°C coldmaceration has highest content of total anthocyanins; a significant increase has found in allwine sample of total phenol and tannin content, but it seemed to be little effect on alcohol andvolatile acid.Cold maceration has a great influence on volatile aroma components in Pinot Noir dryred wine. Macerate at20°C and4°C can improve the content of alcohols; macerate at12°Ccan improve the content of esters significantly, but the varieties decreased. Besides, it is notobvious for the organic acid content by cold maceration，but the varieties decreased. Thecontent and varieties of phenyl derivatives have significant diversities in different coldmaceration wine samples, while the carbonyls changes not obvious.Cold maceration time has a great influence on alcohols in Pinot Noir dry red wine,3-daymaceration wine sample has the most abundant content, then decreased gradually, themaximum varieties of alcohols is found in5-day maceration wine sample; the longermaceration time can promote the extraction of esters; it has a gradually decreasing tend oforganic acids with the increase of maceration time,7-day maceration wine sample has thelowest content and varieties; with the increase of maceration time, the content of carbonylschanges not obvious in the early, then decreased significantly, also the same as varieties.Compare with the traditional maceration wine samples, cold maceration treatments decreasethe contents and varieties of phenyl derivatives significantly, in cold maceration wine samples,5-day wine sample has highest content and varieties then3-day and7-day wine sample. According to the odor activity values(OAVs), and refer to relevant literatures,5alcohos(3-ethoxy-1-propanol,3-methyl-1-butanol,3-methylthio-1-propanol, geraniol,1-hexanol),6esters(ethyl caprylate, ethyl hexanoate, ethyl acetate, isoamyl acetate, ethyldecanoate, ethyl succinate),4organic acids(hexanoic acid, octanoic acid, butyric acid,decanoic acid) and one carbonyl(3-hydroxy-2-butanone) are identified initially, these16compounds are the main aroma components of Pinot Noir dry red wine in this study.Cold maceration increase the content of3-methyl-1-butanol, ethyl acetate, ethylsuccinate, ethyl caprylate and3-hydroxy-2-butanone significantly, decrease the content of3-methylthio-1-propanol,3-ethoxy-1-propanol, butyric acid, ethyl hexanoate, isoamyl acetateand ethyl decanoate, the others change not obvious. The maceration temperature and timehave a significant influence on the composition of aroma types, macerate at12°C for5dayscan enhan the fruity aroma, endue a better typicality to Pinot Noir dry red wine.