Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 256 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026260

Flavor characteristics of varieties wines from eastern foot of Helan Mountain

  • GE Qian ,
  • CAO Caixia ,
  • WU Yan ,
  • LI Caihong ,
  • ZHANG Jing ,
  • WANG Xiaojing ,
  • YANG Binkun ,
  • YAN Yue
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  • 1(Ningxia Research Institute of Quality Standards and Testing Technology of Agricultural Products,Yinchuan 750002,China)
    2(People's Hospital of Ningxia Hui Autonomous Region,Yinchuan 750002,China)

Received date: 2020-11-26

  Revised date: 2021-04-07

  Online published: 2021-09-27

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Abstract

The various wines from the eastern foot of Helan Mountain were analyzed to establish the mathematical relationship of aroma components and characteristics. Eight wines and 12 organic acids, 18 polyphenols, aromatic substances were evaluated by olfactory analyzer/solid phase microextraction-gas-mass spectrometry and threshold analysis, so that provide theoretical basis for wine aroma quality improvement and stylization. The results showed that physio-chemical parameters of eight various wines were satisfied with the national standards. The main organic acids were lactic acid, malonic acid, succinic acid, quinic acid and tartaric acid. The main polyphenols were catechin, caffeic acid, quercetin, p-coumaric acid, vanillic acid and epicatechin. The content of monomeric phenol in red wine was much greater than white wine. A total of 96 aroma substances were identified. β-Damastone, ethyl caprate, ethyl caprylate, ethyl caproate, ethyl butyrate and hexyl acetate were the main aroma active substances. The principal component analysis showed that eight wines were divided into three categories. The sensory evaluation results showed that Noble Fragrance, Pinot Noir and Camry had better sweet fruity and floral aromas. The partial least square analysis further confirmed that phenolics, terpenes, other esters and ethyl esters had a certain contribution on sweet and floral note. The results provide basic data for the improvement of the flavor quality of various single wines in China.

Key words： wine; aroma; polyphenols; solid phase microextraction-gas phase mass spectrometry; partial least square method

Cite this article

GE Qian , CAO Caixia , WU Yan , LI Caihong , ZHANG Jing , WANG Xiaojing , YANG Binkun , YAN Yue . Flavor characteristics of varieties wines from eastern foot of Helan Mountain[J]. Food and Fermentation Industries, 2021 , 47(17) : 256 -264 . DOI: 10.13995/j.cnki.11-1802/ts.026260

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