To study the sensory characteristics and different aroma compounds of wines made from grapes with different maturities, grapes with four maturities of 20, 23, 25 and 27.5 °Brix were selected for small-scale fermentation, and the wines with different maturities were analyzed by GC-MS and flash profile (FP).Results showed that with increasing maturity, the alcohol content in the wine body increased, the total acid content decreased, and the alcohol content showed an overall increasing trend, while the acid content showed an initial increasing and then decreasing trend.The content of 2-methylbutanol and ethyl butyrate in T27.5 wine sample was highest (620.62 mg/L, 5.45 mg/L) and the wine body showed the strongest fruit and fat aroma.The content of ethyl isobutyrate in T25 was highest (2.77 mg/L) and the wine body showed the strongest floral and sweet aroma, while T23 and T20 had no prominent aroma characteristics.Sensory evaluation analysis showed that the grass aroma was prominent in T27.5 wine sample, the red berry aroma was prominent in T25, and T23 and T20 had obvious sensory characteristics in acidity and color.In summary, among the four maturity wines, the appearance and flavor of T20 and T23 wine samples were the best, and the active aroma compounds of T25 and T27.5 wine samples were the most.This study provides a theoretical basis for the scientific control of grape maturity and the production of diversified wines.
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