Seventeen different Cabernet Sauvignon dry red wines from 5 sub-regions of Helan Mountain eastern piedmont, including Shizuishan city, Yinchuan Helan county, Xixia district, Yongning county and Hongsipu district of Wuzhong city, were identified as the research object of this study. Then, the aroma compounds and the odor activity value (OAV) of each substance were analyzed using the headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) method to identify the compounds with sensory contributions and to study the relevance among the 5 sub-regions through conducting principal component analysis. The results showed that the aroma components of the wine samples were the same in composition, mainly alcohols and esters. In addition, damasone had the highest OAV value and the most prominent aroma contribution, which made the aroma of Cabernet Sauvignon red wines mainly characterized by floral and fruity in Helan Mountain eastern piedmont. Additionally, principal component analysis showed that the plant fragrance index and the fat fragrance index could be used to distinguish the aroma characteristics of wine. Methyl octanoate, phenylethyl acetate, ethyl laurate; 2,4-di-tert-butylphenol; phenylethyl alcohol; damasthene and ethyl decanoate; isoamyl acetate made great sensory contribution to wines from the Shizuishan city, Yinchuan Helan county, Xixia district, Yongning county and Hongsipu district of Wuzhong city, respectively. Cluster analysis showed that the aroma of wines from Shizuishan city and Xixia district were closer.
LI Yuanyuan
,
LI Demei
,
ZHANG Yadong
,
WANG Yan
,
WANG Zongyi
. Comparative study of aroma characteristics of Cabernet Sauvignon dry red wine in different sub-regions[J]. Food and Fermentation Industries, 2020
, 46(6)
: 256
-262
.
DOI: 10.13995/j.cnki.11-1802/ts.022313
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