Food and Fermentation Industries >

2023 , Vol. 49 >Issue 24: 118 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034582

Changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in Eastern Foothill of Helan Mountain during fermentation

  • LI Yajun ,
  • ZHENG Mingpeng ,
  • ZHANG Zhong ,
  • CHEN Fangyuan ,
  • CHEN Jiansheng ,
  • ZHANG Junxiang
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  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(School of Life Sciences, Ningxia University, Yinchuan 750021, China)
    3(Ningxia Junxiang Winery Corporation, Yinchuan 750021, China)
    4(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    5(Engineering Research Center of Grape and Wine Ministry of Education, Yinchuan 750021, China)

Received date: 2022-12-09

  Revised date: 2023-03-01

  Online published: 2024-01-17

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Abstract

Aroma composition is closely associated with wine quality, and the aroma produced during fermentation plays an important role in wine aromas. The aroma components and sensory characteristics of fermented wine samples were analyzed using the head space-solid phase micro-extraction hyphenated with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technique and the quantitative descriptive analysis (QDA) method. The objective of the present work was to better understand the dynamic changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain in Ningxia. The results showed that the total concentrations of esters, higher alcohols, fatty acids, and isoprenoid increased as the fermentation proceeded. Esters content reached the maximum value of 26 655.39 μg/L on the 8th day. Higher alcohols and fatty acids reached the peak of 9 595.42 mg/L and 115.39 μg/L on the 9th day. Isoprenoid content was at the highest level of 162.49 μg/L on the 10th day. The aroma of grape juice was mainly described as grass and stems. The flavors of black fruit, citrus fruit, tropical fruit, flower, spices, nuts, preserved fruits and jams gradually appeared and increased during fermentation. The 7th day had the strongest tropical fruit flavor and the 9th day was registered with the richest smells of red fruits, black fruits, citrus fruits, herbs, fresh flowers, spices and nuts. Therefore, the 7th to 10th day was the key time node of process control of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain during fermentation, which was conducive to the transformation of product from fruity aroma to more complex aroma style.

Key words： fermentation; aroma components; sensory characteristics; Cabernet Sauvignon

Cite this article

LI Yajun , ZHENG Mingpeng , ZHANG Zhong , CHEN Fangyuan , CHEN Jiansheng , ZHANG Junxiang . Changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in Eastern Foothill of Helan Mountain during fermentation[J]. Food and Fermentation Industries, 2023 , 49(24) : 118 -124 . DOI: 10.13995/j.cnki.11-1802/ts.034582

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