关键词: 蛇龙珠, 营养系, 葡萄酒, 香气成分, 判别分析

Abstract:

The differences in volatile flavor compounds of wines from 8 Cabernet Gernischt clones and their effects on
sensory quality were determined. A total of 50 aroma volatiles in Cabernet Gernischt wines were detected and quantified by
headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The odor active
value (OAV) and one-way ANOVA and principal component analysis (PCA) were used to analyze the quantitative data.
A total of 24 volatiles with higher OVA (≥ 1), such as β-damascenone, had a great contribution to the aroma in Cabernet
Gernischt wine. 12 compounds, including ethyl acetate, were the more important variables to classify 8 Cabernet Gernischt
wines. There were great differences among E-01, E-02, E-04, and E-05 wines. But E-05, E-06, E-07, and E-08 were only
slightly different. Based on the results of sensory taste reported, γ-nonanolactone and linalool had a greater contribution
to improve the sensory quality of Cabernet Gernischt wine, but their contents should be controlled within a certain range.
Nonanal and 4-ethylphenol showing higher contents could reduce significantly wine sensory quality. Moreover, other
abundant volatiles including β-damascenone, ethyl decanoate, and ethyl acetate could have a negative influence on the
sensory quality of wine. The aroma characteristics of Cabernet Gernischt dry red wine were not produced by a certain aroma
volatile or class of aroma volatiles, but was the comprehensive result of all aroma compounds.

Key words: Cabernet Gernischt, clone, wine, aroma compound, discrepancy analysis