In this study, the pre-fermentative addition of 150 mg/L of caffeic acid and rosmarinic acid in Cabernet Sauvignon red winemaking was performed. The influence of phenolic compounds addition on wine color parameters and aroma components was monitored after 6 months of aging using UPLC-MS and GC-MS technologies. The results showed that the L* value of the treated samples was decreased by 0.9-1.5 a.u. and the a* value was increased by 1.0-1.3 a.u.. Among them, the rosmarinic acid treatment had a better effect. Meanwhile, the results showed that the mean total anthocyanin and total phenol concentrations of the treated samples increased significantly by about 70 and 580 mg/L, respectively. The results of UHPLC-MS showed that although there was no difference in the types of anthocyanins in the tested samples, the addition of phenolic compounds could significantly improve their content, especially the type of acylated anthocyanins after rosmarinic acid treatment. The analysis of aroma components showed that caffeic acid treatment increased the content of esters, acids and terpenes in wine, while rosmarinic acid treatment increased the content of esters and decreased the concentration of other types of aroma components.
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