Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 75 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034103

Analysis of aroma characteristics and main volatile compounds of typical fortified wines

  • HE Xi ,
  • CHEN Fangyuan ,
  • SUN Wenjing ,
  • ZHENG Mingpeng ,
  • SONG Linna ,
  • ZHU Yuanzhenghong ,
  • FAN Ximan ,
  • ZHANG Junxiang
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  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    3(Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China)

Received date: 2022-10-26

  Revised date: 2022-11-18

  Online published: 2023-10-25

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Abstract

The sensory profiles and volatile components of typical fortified wines were investigated, providing a reference for the development of some similar products. The aroma characteristics and volatile substances of Port, Madeira, and Sherry wines were analyzed by the quantitative descriptive analysis (QDA) and headspace solid-phase microextraction gas-chromatographic mass-spectrometry (HS-SPME-GC-MS) methods, compared with dry red and white wines from the East Foot of Helan Mountain region. The results showed that typical fortified wines possessed an intense fragrance and shared aroma characteristics such as nut, caramel, sweetness, and oak. As for different typical fortified wines, Sherry was characterized by a strong cream flavor, while Port was described as grass, mint, and red-fruit odors, and the special smells of Madeira were toast, oak, and caramel. 28 volatile compounds, including propanoic acid, butanoic acid, and sotolon, were higher in typical fortified wines than in non-fortified wines. A total of nine volatile components were important to typical fortified wine, among which sotolon, 3-methyl-1-butanol, furfural, and benzaldehyde contributed to nutty odor, while butanoic acid, 4-ehylphenol, ethyl isovalerate, phenethyl alcohol, and 2,4-di-tert-butylphenol aided the sweet aroma.

Key words： typical fortified wine; aroma characteristics; volatile components

Cite this article

HE Xi , CHEN Fangyuan , SUN Wenjing , ZHENG Mingpeng , SONG Linna , ZHU Yuanzhenghong , FAN Ximan , ZHANG Junxiang . Analysis of aroma characteristics and main volatile compounds of typical fortified wines[J]. Food and Fermentation Industries, 2023 , 49(18) : 75 -82 . DOI: 10.13995/j.cnki.11-1802/ts.034103

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