Polyphenol & Aromatic Components Analysis Of Cabernet Sauvignon Wine Products In Xinjiang Tianshan Mountain North Region

Cabernet Sauvignon dry red wines were produced in 2007 vintage from different vineyards in the northern foot of Tianshan Mountain in Xinjiang, and the physical and chemical index, polyphenolics compounds, anthocyanin, aroma composition, sense and tasting of these wines were analysed, comparing with the same vintage Cabernet Sauvignon dry red wines from Yantai region and Changli region.The main results were as follows:(1) The contents of penenolic compounds in 5 samples from different regions were at the same levels,but there still was certain difference among them and the distinction could effect the mouth feel of wines.(2) The content of catechin,gallic acid and salicylic were the highest phenolic compounds in Cabernet Sauvignon wines. The differences for the concentrations of same free phenol inΣneuter-phenols from different regions were obvious. The concentrations of catechin with 104.58mg/L in red wine from Yili was the highest,the lower was Manasi and Changli had the lowest concentrations of catechin with 67.48mg/L. The concentrations ofΣacidic-phenols with 161.47mg/L in red wine from Yili was the highest,the lower was Tianchi and the lowest concentrations ofΣacidic-phenols with 130.78mg/L was Changli. The penenolic compounds in Cabernet Sauvignon wines from different regions were distinctive and so as each free phenol.(3) The study showed: 9 anthocyanins had been detected in Cabernet Sauvignon wines, in which Malvidin 3-o-Glucoside and Malvidin 3-o-(6-o-Acelyl)-Glucoside were the main anthocyanins for red wines, and Malvidin 3-o-Glucoside was regarded as the typical anthocyanin occupied 50% of total anthocyanins (but except the content of Malvidin 3-o-(6-o-Acelyl)-Glucoside with 0.13% in red wines from Tianchi vineyard). The ratios of acelylated anthocyanins to p-coumaroylated one in wines from different areas were various but all above 3:5.(4) Alcohols were the main components in Cabernet Sauvignon wines,followed by esters. The higher relative contents and patterns of aromatic compounds in 3 different vineyard in Xinjiang were similar but characteristic aroma trace components were very different, each grape variety characterizes its varietal uniqueness but very different on their aromas components and relative contents, such as the aroma compounds in red wine from Yili were complicated relatively. the aroma relative contents determined by Terrains and microclimate in same variety were very different,which led to a unique aroma and style for Cabernet Sauvignon wines from different regions(5) Wine tasting evaluation showed Cabernet Sauvignon wine from Yili with the rich aroma, strong structure, full body and the long aftertaste. The aroma compounds were typical but uncoordinated patterns in wines from Tianchi and Manasi, while their tannin was strong, fine and had good structure. Compared with the dry red wine in Xinjiang, the wines from Yantai and Changli appeared fine aroma, with soft, smooth body and good balance.