Process Regulation Of Key Fermentation Aroma Of ’Cabernet Sauvignon’ Dry Red Wine From Eastern Foothill Of Helan Mountain

The wine in the Eastern Foothill of Helan Mountain has good quality,but there are some product defects such as serious homogenization and easy loss of characteristic aroma.These problems affect the market competitiveness of the wine in the region,and need to be solved from the perspective of technology.This study identified the key fermentation aroma of ’Cabernet Sauvignon’ in the Eastern Foothill of Helan Mountain,and conducted research on the regulation of different fermentation processes for the core fermentation aroma,the preliminary study on the regulation mechanism of main fermentation processes based on non-targeted metabolomics,and the optimization of the regulation process,providing technical support for the brewing of different typical styles of wine.The main research results are as follows:1.Determination of the key fermentation aroma components of ’Cabernet Sauvignon’ from the Eastern Foothill of Helan Mountain.On the basis of screening 25 typical aroma components from GC-MS-O and OAV of ’Cabernet Sauvignon’ dry red wine at the Eastern Foothill of Helan Mountain,the aroma components that mainly exist in the fermentation process and OAV>1 are defined as the key fermentation aroma components.There are 13 aroma components in total,namely,ethyl butyrate,isoamyl acetate,ethyl hexanoate,ethyl caproate,ethyl caproate,ethyl lauric acid,diethyl succinate and phenylethyl acetate Three higher alcohol components,2,3-butanediol and phenylethanol,and two fatty acid components,caproic acid and caprylic acid.2.Different fermentation processes regulate the key fermentation aroma of the ’Cabernet Sauvignon’dry red wine from the Eastern Foothill of Helan Mountain.Under the treatment of maceration temperature at 5℃ and 10℃,1 key fermentation aromas such as ethyl butyrate,isoamyl acetate,and ethyl caproate can be regulated.However,cold maceration for 2 days,fermentation temperature of 26℃,and post maceration time can regulate 13 key fermentation aromas.These fermentation processes enhance the sensory characteristics of berries,tropical fruits,temperate fruits,fresh floral aromas,and nuts to varying degrees,However,the cold maceration temperature and post maceration time will reduce the sensory characteristics of herbaceous plants;The addition of exogenous glycosidase had no significant effect on the regulation of key fermentation aroma.And it was found that the main fermentation processes that affect the core fermentation aroma are cold maceration temperature,fermentation temperature,and post maceration time.3.Based on non-targeted metabolomics,the mechanism of main fermentation processes regulating the key fermentation aroma components of’Cabernet Sauvignon’ dry red wine from the Eastern Foothill of Helan Mountain.was explored.27 differential metabolites were selected from wine samples with cold maceration temperatures of 5℃ and 10℃,and 7 B-level classified metabolic pathways were enriched,which had a significant impact on the biosynthesis pathway of secondary metabolites.With the increase of cold maceration temperature,the content of ethyl butyrate first increased and then decreased.Appropriate cold maceration temperature can regulate the content of ethyl butyrate.36 differential metabolites were screened from wine samples at fermentation temperatures of 23℃ and 29℃,and five B class metabolic pathways were enriched,significantly affecting two of them.Reducing fermentation temperature can increase the formation of medium chain fatty acids and regulate the increase in the content of medium chain fatty acid ethyl esters such as ethyl butyrate and isoamyl acetate.There were 15 differential metabolites in the wine sample with a post impregnation time of 2 days,and 38 differential metabolites were found in the wine sample with a post impregnation time of 4 days.They were enriched into 3 B-class metabolic pathways,which had a significant impact on 2 of them.As the post impregnation time increased,the content of isoamyl acetate decreased.4.Optimizing the fermentation process to regulate the key fermentation aroma of ’Cabernet Sauvignon’ dry red wine from the Eastern Foothill of Helan Mountain.In the regulation of key fermentation aroma through different fermentation processes,the optimal fermentation processes were determined to be cold maceration temperature of 5℃,cold soaking for 2 days,fermentation temperature of 26℃,and post maceration for 3 and 4 days.However,in terms of the low score of delicacy in the taste and rough texture,the addition of seed removal and capping processes not only regulates the key fermentation aroma but also takes into account the taste.After being immersed for 3 days,the seed removal amount was 100%,the cap volume was 1/3 of the tank capacity,and the number of cap pressing times was 4 times per day.Compared with CK,it was found that this process can increase the content of key fermentation aroma components,enhance the sensory characteristics of berries,tropical fruits,and fresh flowers.Secondly,it scored the highest in terms of delicacy in the taste.Finally,it was determined as the optimal process for regulating the key fermentation aroma of’Cabernet Sauvignon’ dry red wine from the Eastern Foothill of Helan Mountain.