Effects of spontaneous fermentation of Cabernet Sauvignon from different sub-regions of Helan Mountain east foothill on wine aroma
JIN Gang2,3,4, ZHANG Xue1, GU Xiaobo1, WANG Hui2, Bai XueFei1, ZHANG Zhong1, GE Yuzi1, MA Wen2,3,4*
1(School of Agriculture,Ningxia University,Yinchuan 750021,China) 2(School of Food and Wine,Ningxia University, Yinchuan 750021,China) 3(Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,China) 4(Ningxia Grape and Wine Engineering Technology Center,Yinchuan 750021,China)
Abstract: For elucidating the effects of spontaneous fermentation on wine aroma in diversified Ningxia wine sub-regions,the volatile components of Cabernet Sauvignon wines from Qingtongxia,Hongsibao and Yinchuan sub-regions fermented by either spontaneous or inoculated microorganisms was examined qualitatively and quantitatively by HS-SPME-GC-MS.The data was analyzed by the method of significance analysis,principal component analysis and cluster analysis.The results showed that the volatile compounds in the three sub-regions were mainly esters and alcohols.The total amount of volatile compounds in Yinchuan samples was always the highest among the three sub-regions.The content of volatile compounds after spontaneous alcoholic fermentation and inoculated alcoholic fermentation reached 339.05 and 453.90 mg/L,respectively.The content after spontaneous malolactic fermentation and inoculated malolactic fermentation were 307.01 and 379.08 mg/L,respectively.In Qingtongxia samples,the total amount of volatile compounds in spontaneous alcoholic fermentation wine (312.8 mg/L) was significantly higher than that in the wine from inoculated fermentation (296.1 mg/L),while the total amount of volatile compounds in wine from spontaneous malolactic acid fermentation (215.78 mg/L) was higher than that of inoculated fermented wine (202.10 mg/L).Finally,cluster analysis results showed that the most important factor for the volatile compounds in wine was sub-region,followed by fermentation stage.Fermentation method was the least important factor.
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