Abstract: In order to investigate the evolution of aroma compounds during fermentation, Vidal ice wine fermented by R2 yeast was selected and the volatile compounds during fermentation were determined by headspace solid phase microextraction combined with full two-dimensional gas chromatography mass spectrometry. The results showed that the volatile components of ice wine changed significantly during the fermentation. The total contents of alcohols, aromatics, esters, acids, terpenes, phenols, nitrogen-containing, furans, lactones and aldehydes compounds began to increase gradually, and reached the highest concentration on the 14th day of fermentation, and then decreased and tended to be stable; the total content of ketones decreased with fermentation, and tended to stabilize after 14 days of fermentation; sulfur-containing compounds gradually increased until the 28th day of fermentation, and then decreased. In addition, the partial least squares discrimination analysis results showed that the volatile compounds changed significantly at the early stage of fermentation (0 d, 7 d and 14 d), but the samples were more aggregated in the middle and late stage of fermentation, and the volatile compounds tended to be stable. This study is expected to provide basic data and theoretical basis for further regulation of flavor in ice wine production.
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