| Wine aroma is a significant sensory index to assess wine quality, and the aromatic compounds are essential part of wines. There are many factors that can affect the varieties and contents of aromatic compounds, such as the aging vintage, grape varieties and grape cultivation, etc.In this paper, three separate experiments based on the factors that affect the grape wine’s aroma were designed. The first experiment was designed for the diversities of Cabernet Sauvignon grape wine’s aromatic compounds with different aging vintages in the same area. The second experiment was designed for the aromatic substances’ differences of grape wines made from six different varieties of grapes from the same region. The last experiment was to study the diversities of volatile compounds of Cabernet Sauvignon grape wines made in six different regions. The volatile compounds were analyzed by solid-phase microextraction with gas chromatography–mass spectrometry(SPME-GC/MS), with their relative contents determined by area normalization. This paper studied three important factors that have significant influence on the volatile compounds of grape wines which provides reliable theoretical basis for producing high quality of grape wine. Main results are shown as followed:1. There were significant differences between the color, the content of total phenol, procyanidins and free anthocyanins in the grape wines of different aging vintages, grape varieties and grape regions. The chroma, the content of total phenol and procyanidins increased with the extension of aging vintage, while the content of free anthocyanins decreased. The content of total phenol was significantly positively related with the content of procyanidins, free anthocyanin and the chroma of grape wines. Meanwhile, the content of procyanidins was significantly positively correlated with the chroma.2. From the grape wines aged for one, three and five years from Tianjin, 37, 39 and 40 volatile compounds were identified and quantified respectively. They are mainly esters, alcohols and fatty acids, etc.1-butanol, 3-methyl-, formate, octanoic acid, ethyl ester, hexanoic acid, ethyl ester, butanedioic acid, diethyl ester and phenylethyl alcohol were the main volatile compounds. On one hand though the aromatic substances with high relative content are similiar in variety, their contents were quite different. On the other hand the trace charicteristic volatile substances such as ketones, aldehydes, phenols were significantly different. It showed that aroma compounds changed gently during the aging of the wine. The initial contents of alcohols were highest with organic acids decreasing, while the relative contents of total esters changed from low to high. By principal component analysis, we determined a total of two principal components, of which the cumulative contribution rate was 94.597%. The characteristic aroma components of grape wines of different aging vintages were hexanoic acid, ethyl ester, 2-hexanoic acid, ethyl ester, butanedioic acid, diethyl ester, octanoic acid, ethyl ester, nonanoic acid, ethyl ester, decanoic acid, ethyl ester, octanoic acid, 3-methylbutyl ester, dodecanoic acid, ethyl ester, 1-butanol, 3-methyl-, formate, hexadienoic acid, ethyl ester, geranylgeraniol, n-decanoic acid, 2,4-hexadienoic acid, ethyl ester,(E,E)-,1-hexanol, 5-methyl-, phenylethyl alcohol, decanal.3. Chardonnay, Cabernet Sauvignon, Cabernet Gernischt,Pinot Noir,Cabernet Franc and Merlot grape wines from Changli were identified 38, 41, 42, 43, 44, 41 aromatic substances respectively, which were mainly esters, alcohols and fatty acids, etc. Octanoic acid ethyl ester, decanoic acid ethyl ester and hexanoic acid, ethyl ester were the main volatile compounds of the six grape wines. Except the Chardonnay wine, the other five grape wines’ primary aromatic compounds included phenylethyl alcohol and butanedioic acid, diethyl ester in addition. The primary differences between the six grape wines were the types and content s of esters. Pinot Noir wine was detected the most varieties of esters, which were consisted of 25 esters. The content of esters in Chardonnay grape wine was up to 91.34%, followed by the Merlot grape wine, the remaining four grape wines’ content of esters were similiar.By principal component analysis, we determined a total of four principal components, of which the cumulative contribution rate was 96.864%. The characteristic aroma components of grape wines of different grape varieties were butanedioic acid, diethyl ester, octanoic acid, ethyl ester, decanoic acid, ethyl est er, decanoic acid, ethyl ester,1-hexanol, 5-methyl-, phenylethyl alcohol, decanoic acid, 1H-2-indenone,2,4,5,6,7,7a-hexahydro-3-(1-methylethyl)-7a-methyl, octanoic acid, 3-methylbutyl ester, dodecanoic acid, ethyl ester, hexadecanoic acid, ethyl ester, hexanoic acid, ethyl ester, decanal, naphthalene, 1,2-dihydro- 1,5,8- trimethyl-, nonanoic acid, ethyl ester, butyl caprylate, 2,3-butanediol, [R-(R*,R*)]-, propanamide, 2-hydroxy-. The aroma components of Cabernet Sauvignon, Cabernet Franc and Cabernet Gernischt grpae wines were quite similar by cluster analysis, which could be divided into the same class, followed by Merlot, Pinot Noir wine. The aroma compounds of Chardonnay dry white wine exerted large difference with the aroma components of the five kinds of dry red wines, so it was classified individually.4. Penglai of Yantai, Chadian of Tianjin, Huailai of Zhangjiakou, Helan Mountain of Ningxia, Jingyang of Shanxi and Shihezi of Xinjiang Cabernet Sauvignon grape wines were identified 53, 45, 44, 40, 41 and 46 aromatic substances, which were mainly esters, alcohols, fatty acids, etc. These six grape wines had 21 species volatile compounds in common, includiing octanoic acid ethyl ester, decanoic acid ethyl ester and hexanoic acid, ethylester, phenylethyl alcohol and butanedioic acid, diethyl ester, etc. The primary differences between the six grape wines were also the types and contents of esters. The sequence of the varieties of esters in the six grape wines from different regions from more to less was: Penglai of Yantai(29)>Huailai of Zhangjiakou>Chadian of Tianjin>Helan Mountain of Ningxia>Jingyang of Shanxi>Shihezi of Xinjiang. The sequence of the contents of esters in these six grape wines from high to low was: Huailai of Zhangjiakou(86.52%) >Jingyang of Shanxi>Chadian of Tianjin>Shihezi of Xinjiang>Helan Mountain of Ningxia>Penglai of Yantai. By principal component analysis, we determined total of four principal components, the cumulative contribution rate was 93.941%. The characteristic aroma components of grape wines of different grape regions were nonanoic acid, ethyl ester, octanoic acid, 3-methylbutyl ester, dodecanoic acid, ethyl ester, butyl caprylate, phenylethyl alcohol, decanoic acid, butanedioic acid, diethyl ester, octanoic acid, ethyl ester, pentanoic acid, 2-hydroxy-4-methyl-, ethyl ester, isoamyl formate, propanamide, 2-hydroxy-, ethyl trans-4-decenoate, ethyl ester, 1-pentanol,3-methyl-,decanal,1H-2-indenone, 2,4,5,6,7,7a-hexahydro-3-(1-methylethyl)-7a-methyl, hexanoic acid, ethyl ester, 2,3-butanediol, [R-(R*,R*)]-, Octanoic acid. The aroma components of the grpae wines in Penglai of Yantai, Chadian of Tianjin and Jingyang of Shanxi were quite similar by cluster analysis, which could be divided into the same class, foll owed by the grape wine in Huailai of Zhangjiakou. While the aroma compounds of the grape wine in Helan Mountain of Ningxia and Shihezi of Xinjiang exerted very little difference with the aroma components of each other, so it was classified into one group. |
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