Study On The Characteristics Style Of Dry Red Wine At Eastern Foot Of Helan Mountain And Other Areas

Style is unique personality that a kind of wine different from other wines,and an important component of the quality of wine.In the present study,the dry red wines at the eastern area of Helan Mountain and other areas of are studied by Gas Chromatography-Mass Spectrometry(GC-MS),Electronic Tongue(ET),Liquid Chromatography-Mass Spectrometry(LC-MS),Ion Chromato-graphy(IC),the color,aroma,color and organic acid indexs were determined respectively by them.The results were summarized and analyzed by sensory analysis,so as to identify the wine char-acteristics of the production areas,in order to provide theoretical support for wine style charact-eristics and differences.The results are as follows:1.The characteristics of different dry red wine at the eastern foot of Helan MountainEsters,acids,alcohols,phenols and terpenes contribute most importantly to alcoholic aroma;the whole wine has fruit flavor,flower flavor;ethyl butyrate,isoamyl acetate,nonylaldehyde,oc-tanoate is the most prominent in Sangovese,isopentyl acetate and nonanal hexanoate has higher content in Cabernet Sauvignon,with fruit,fragrance,Sangiovese and other wine like are the lar-gest difference on aroma,followed by Cabernet Sauvignon wine,the Merlot and Marselan most close.Wine samples have a high tartaric acid,lactic acid content,especially Shiraz,Cabernet Gernischt wine in the two acid content is essentially flat;on the main taste of acidity,bitter taste,astringent taste in three-dimensional distribution,Sangiovese,Marselan,Shiraz,Merlot,and Cabernet Franc taste strength value is closer,Caernet Sauvignon and the above wine samples have a certain difference.Malvidin-3-O-glucoside is the predominant type of anthocyanin.Wine red depth followed by the Marselan,Cabernet Sauvignon,Shiraz,Cabernet Franc,Merlot,Cabernet Gernischt,Pinot Noir,Sangiovese,according to its anthocyanin content,total phenol content,color value for indicating the color depth,but also has a certain reference value.The overall of the wine reflects the deep purple,fruit flavor prominent,with a certain bitter taste,fresh taste,after the taste of the characteristics of medium.Its rating results:Cabernet Sauvignon>Sangiovese>Cabernet Gernischt>Marselan>Shiraz>Merlot>Cabernet Franc>Pinot Noir.2.The characteristics of Cabernet Sauvignon wine from different regionsWine fruit fragrance,floral features prominent,individual wine samples reflect a certain plant flavor aroma,among them,Ningxia:fruit,rose flowers more prominent,with a certain banana flavor;Beijing:fruit,strawberry is more prominent;Xinjiang:aroma and Beijing aroma similar,but the aroma strength is weaker than its wine;Shandong:grass flavor is more prominent;the aroma characteristics of alcoholic beverages in Shandong and other regions have the biggest difference,and then the Xinjiang producing areas and Beijing producing areas of wine aroma characteristics of the most close.Malic acid,tartaric acid and lactic acid,and the difference is significant among the wine samples in Ningxia and other producing areas;on the acid,astringent,bitter taste,rich thickness as the maincontribution,the acidity value of the order of strength,Shandong,Beijing,Ningxia,Xinjiang,Ningxia producing areas of moderate acidity,bitter taste value is low;In the dispersion of intensity value,the dispersion of wine in Xinjiang is the largest,and the taste of Ningxia,Shandong and Beijing is relatively concentrated.The overall appearance of the wine is purple,Malvidin-3-O-glucoside is the main pigment material,Which followed by color depth,Ningxia,Beijing,Xinjiang,Shandong.Comprehensive overall rating level,Ningxia,Xinjiang,Shandong,Beijing.