Study On Aroma Components For Clones Of Chardonnay Grape And Wine

The six clones of Chardonnay(Vitis. vinifera L.) 98-CH-76,98-CH-96,98-CH-132,98-CH-277,98-CH-548,98-CH-549 were introduced from France by the College of Enology in 1998. In Yangling, the research were carried out on analyzing aroma compounds in fruit and wine by gas chromatography-mass spectrometry (GC/MS).The main subjects included: aroma compounds in the clone of Chardonnay 98-CH-548 during fruit ripening; aroma compounds of grape and wine about the six clones of Chardonnay; aroma compounds in the clone of Chardonnay 98-CH-548 during the ripening of wine. Research results are foundation for making high quality, elegante aroma dry white wine and popularizing clones of Chardonnay.The main results are as follows:From veraison to harvest, 108 aroma compounds were identified in Chardonnay 98-CH-548 fruit. Some aroma compounds exist in the whole ripening period, others appear in several stages and then change into other compounds, so the aromas are complex. During early veraison, esters, acids and aldehydes were the main aromatic compounds, with fresh fruit and rose aromas(β-Benzeneethanol), Near ripening, the primary aromatic compounds were esters, alcohols and acids, with green (1-Hexanol) and almond flavors (Benzenemethanol), because various substances were formed and transformed.73 aroma compounds are identified in Chardonnay 98-CH-548 ripe fruit, including: 6 esters, 12 acids, 16 alcohols, 43 alkanes, 2 ketones, 1 hydroxybenzene, 1 aldehydes and 2 other volatility compounds.The esters are the highest compounds in ripening grape of the six clones of Chardonnay, The main esters were 1,2-Benzenedicarboxylic acid, dibutyl ester and 1,2-Benzenedicarboxylic acid, diisooctyl ester. 98-CH-96,98-CH-132,98-CH-548 contain Pentanedioic acid, dibutyl ester, with apple, raspberry aromas and sweet taste, but alkanes are the highest in 98-CH-76. Hexanol and Benzeneethanol are main alcohols, they were the highest in 98-CH-548, and have representative green, rose, rosebush, pollen aromas, while the 1-Hexen-4-ol,3-methyl-5-phenyl- are the highest in 98-CH-96. Ricinoleic acid and Octadecanoic acid were main acids, but they are not checked out in 98-CH-76,98-CH-132. Phenol,3-[1-methyllethyl]- is the main hydroxybenzene.The wine made by six clones of Chardonnay have full-bodied fruit, herb aromas. Isopentyl alcohol, acetate and Octanic acid, ethyl ester are the characteristic flavor substance,...