Analysis Of Characteristics Aroma Compounds And Sensory Descriptor Of "Meili" Rose Wine

“Meili” is a new strain of wine grape breeded by College of Enology in Northwest A&FUniversity. It was identificated by Shananxi Provine Variety Approval Committee in August2010, and was consistently considered that it has strong fisease resiatance, good yield, andvery suitable for brewing rose wine with high quality. In this paper, the chemical analysis ofaroma compounds by Gas chromatography–mass spectrometry (GC-MS) as well as thesensory descriptive analysis by a tasting panel were done. As a result, the characteristic aromacompounds and sensory descriptors of “Meili” rose wine were determined throughmultivariate statistical methods of principal components analysis and cluster analysis,. It mayprovide a theoretical basis for the protection of geographical origin and the further promationof “Meili” grape. The main results are as follows:1. Qualification of the characteristic aroma compounds of “Meili” rose wine(1) In this paper，68aroma compounds of “Meili” rose wine from2010to2011weredetermined and qualified by GC-MS, including35esters,11alcohol,8acids,5carbonyls,and9Terpenes.(2) The odor activity value (OAV) analysis of each aroma compound in “Meili” rosewines from two vintages showed that, the OVAs of phenylethanol、ethyl butanoate、ethylhexanoate and ethyl2-methylbutanoate were more than1in both. These substances make upthe major of “Meili” rose wine characteristic aromas.2. Identification of the sensory descriptors of “Meili” rose wine(1)60no-smoking potential voluntary participants were primarily chosen Tthroughvoluntary registration, olfactory threshod and taste threshod tests, and a tasting panelconsisting of15outstanding tasters were selected after a series of sensory theoreticaltrainings, tasting trainings and examinations.(2) In order to select the characteristic aroma descriptors of “Meili” rose wine, Meilirose wines from two vintages were evaluated by a trained tasting panel, and56description terms, including strawberry, rose and toasted bread, etc. were subjected to principalcomponent analysis and cluster analysis. Four aroma descriptors identified, including rose (orgreen or apple), strawberry (or peach), melon, pineapple. Therefore, these four words can beused in the “Meili” rose wine sensory evaluation.