Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 204 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025423

Aroma components of dry red wine brewed by different grape varieties in Loess Plateau

  • LIU Zhenghai ,
  • DONG Zhigang ,
  • LI Xiaomei ,
  • TAN Min ,
  • YANG Rongzhao ,
  • YANG Zhaoliang ,
  • TANG Xiaoping
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  • (Pomology Institute, Shanxi Agricultural University, Shanxi grape and wine Engineering Technology Research Center, Taiyuan 030031,China)

Received date: 2020-08-20

  Revised date: 2020-09-23

  Online published: 2021-01-13

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Abstract

Aroma is a key indicator that reflects the style and typicality of wines. Headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the aroma components of five wine grape varieties in the Loess Plateau production area. The results showed there were no significant differences in alcohol content, and all physicochemical indicators met the national standards. 106 aroma components were detected in five red wines, among which 37 esters were found in Cabernet Sauvignon and Merlot. The concentration of alcohols was significantly higher in Merlot wine than that in other samples, and esters were the most abundant volatile component in Merlot, with the highest concentration. The total concentration of aldehydes and ketones in Cabernet Franc wine was significantly higher than that in other wines. The odor activity values (OAV)of 1-octanol, 2-phenylethanol, ethyl caprylate, linalol, citronellol, and geraniol with floral aromas detected in Merlot wine were higher than those of the other wines; 2-methoxy-3-isobutylpyrazine with green pepper flavor was detected 60 times above the threshold in Cabernet Franc and Marselan wines. OAVs of floral aroma in Merlot wine was 344.46, which was significantly higher than those in other wines. The OAVs of chemical aroma and green taste were the highest in Cabernet Franc wines. The total OAVs of 6 types of aroma in Beibinghong wine was 611.10, which was higher than that of Marselan wine. There were great differences in aroma components of wine in the Loess Plateau. Cabernet Sauvignon wine was mainly fruit aroma, and Merlot wine′s characteristic aroma was floral aroma. Both of them were excellent wine grape varieties. Present study provides theoretical basis for wine grape promotion and wine quality improvement in Loess Plateau production area, and provides material basis for cross breeding of regional wine grape.

Key words： Loess Plateau; wine; gas chromatography-mass spectrometry; aroma

Cite this article

LIU Zhenghai , DONG Zhigang , LI Xiaomei , TAN Min , YANG Rongzhao , YANG Zhaoliang , TANG Xiaoping . Aroma components of dry red wine brewed by different grape varieties in Loess Plateau[J]. Food and Fermentation Industries, 2020 , 46(24) : 204 -209 . DOI: 10.13995/j.cnki.11-1802/ts.025423

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