| Xinjiang has a vast territory and its ecological environment has its own characteristics,so there are many places suitable for the cultivation of wine grapes.In the past two years,the development of wine with regional characteristics has gradually become a research hotspot.In this paper,using Cabernet Sauvignon dry red wine as experimental material,SPME-GC/MS and HPLC-ESI-MS methods were used to study the volatile aroma components,non-anthocyanin phenols and anthocyanins,and the quality changes of wines from four different producing regions in Xinjiang(Yili River Valley,Northern foot of Tianshan Mountain,Yanqi Basin and Turpan-Hami Basin).The quality and flavor characteristics of Cabernet Sauvignon dry red wine from four regions were expounded.The main results are as follows:1.Through the detection of physical and chemical indexes of Cabernet Sauvignon wine from four producing areas,it was found that the color value and dry extract content of Cabernet Sauvignon wine in Turpan-Hami Basin with hot and arid climate were significantly higher than those in the other three producing areas.the total residual sugar content of Cabernet Sauvignon in Yili River Valley was the highest in Xinjiang.The content of phenols(total phenols,tannins,anthocyanins,non-anthocyanins phenols)showed that the content of total phenols in Cabernet Sauvignon wines from Tuha basin and Yanqi basin in southern Xinjiang was the highest.the content of flavonoids in Yanqi basin was significantly higher than that in the other three producing areas,while the content of total flavonoids in Tuha basin was the lowest.The total tannin content of Cabernet Sauvignon wine in southern Xinjiang(Turpan-Hami Basin and Yanqi Basin)is 30%higher than that in northern Xinjiang(the northern foot of Tianshan and Yili River Valley).The content of total anthocyanins in Yanqi basin wine is the highest.Based on the quality index of Cabernet Sauvignon wine from four producing areas during six bottle storage periods,combined with principal component analysis,it is concluded that the time for the best quality in short-term bottle storage in each producing area is basically similar.Yili River Valley,the northern foot of Tianshan Mountain,Yanqi Basin are all in June,and Tuha Basin is the 9th month.2.The differences of volatile aroma components in Cabernet Sauvignon wine from different regions were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(GC-MS).A total of 50 aroma components were identified.including esters,alcohols,acids,terpenes,aldehydes and ketones.Generally speaking,the aroma components of Cabernet Sauvignon wines from the four regions are basically similar,but the aroma components of Cabernet Sauvignon wines in the northern foothills of Tianshan Mountains are significantly different from those in other regions.The characteristic aroma components of Cabernet Sauvignon dry red wine from four regions were preliminarily established after systematic statistical difference analysis of aroma components(combined with heat map clustering,random forest and principal component).The results showed that phenylalanine derivative aroma characterized by flower aroma and 2,4-DTBP with carbonic acid flavor were highly correlated with the producing area in the northern foot of Tianshan Mountain.Diethyl succinate and phenylethanol have a great contribution to the volatile aroma components in the northern foothills of Tianshan Mountains.3.The types,contents and characteristics of phenols in Cabernet Sauvignon raisin red wine were studied by ultra high performance liquid chromatography combined with riple quadrupole mass spectrometry(UPLC-MS/MS).A total of 34 components were identified in the study of non-anthocyanin phenols,and the phenols in Cabernet Sauvignon wines from four regions were the same,including 6 flavonol-3-alcohols,15 flavonols,7 hydroxybenzoic acids,4 hydroxycinnamic acids and 2 stilbenzoic acids.There were significant differences in the total amount of phenols in different producing areas.The total contents of flavonols and stilbenes in Cabernet Sauvignon wine in Yanqi Basin were the highest,while the total contents of flavane-3-ol and phenolic acid in Cabernet Sauvignon wine at the northern foot of Tianshan Mountain were the highest By statistical difference analysis,it was found that salicylic acid,p-coumaric acid,caffeic acid and Gallic acid contributed greatly to the phenolic substances in the northern foothills of Tianshan Mountain,while vanillic acid,eugenol and p-hydroxybenzoic acid contributed greatly to the producing area of Turpan-Hami basin.Feiserone,protocatechuic acid,gentilic acid and pinotaxol are closely related to the producing area of Yili River Valley.Rutin,quercetin-3-O-Glucoside,kaempferol-3-O-Glucoside and phloridin contribute greatly to the principal components of phenols in Yanqi basin.4.The anthocyanins in Cabernet Sauvignon raisin red wine from four producing regions were also studied by ultra high performance liquid chromatography combined with triple quadrupole mass spectrometry.22 monomer anthocyanins were identified.The results showed that the ratio of methylation to unmethylation modification and the ratio of anthocyanin 3'-substituted anthocyanins to 3'-substituted anthocyanins were mainly determined by the genetic factors of the varieties.The difference between producing areas can only increase or decrease the proportion of modification to a certain extent However,the difference of producing areas has a great influence on the proportion of glycosylated anthocyanins,especially cinnamon acylated anthocyanins.In addition,the single anthocyanin components of Cabernet Sauvignon wine were identified and studied by heat map clustering and random forest analysis.the results showed that pyran anthocyanins contributed greatly to Yanqi area.Dimethyl anthocyanin and its acetylated anthocyanins contributed greatly to the Yili River Valley. |
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