Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains

doi:10.7506/spkx1002-6630-200902040

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 185-189.doi: 10.7506/spkx1002-6630-200902040

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Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains

LI Jing-ming1，YU Jing2，WU Ji-hong1，GE Yi-qiang3,*

(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. Beijing Products Quality Supervision and Inspection Institute, Beijing 100071, China ；
3. China Rural Technology Development Center, Ministry of Science Technology, Beijing 100045, China)

Received:2008-01-08 Revised:2008-03-22 Online:2009-01-15 Published:2010-12-29
Contact: GE Yi-qiang3,* E-mail:gyq@crtdc.org.cn

Abstract

Abstract:

The aromatic components of Caberne Sauvignons dry red wine fermented with three different species of yeast strains were studied, which were CSM, D254 and F15. During the analysis, automatic static headspace-Solid phase micro-extraction-gas chromatography-mass spectrometry was used, and 65 aroma constituents were identified. The results showed that esters, alcohols, aldehydes, alkenes and ketones are the major constituents. The differences of aroma constitutions among different Cabernet Sauvignon dry wines under different yeast strains fermentation are not obvious, while the aroma contents of each type wines are significant different, a total of 56 compounds were identified in the wine from CSM yeast, while 55 compounds were identified in D254 yeast fermented wine and 57 compounds were identified in the F15 yeast fermented wine. These differences showed that the content and ration of different aromatic components are important for sensory quality of wine.

Key words: solid phase micro-extraction (SPME), GC-MS, Cabernet Sauvignon wine, aromatic component, yeast

CLC Number:

TS261.1

LI Jing-ming1，YU Jing2，WU Ji-hong1，GE Yi-qiang3,*. Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains[J]. FOOD SCIENCE, 2009, 30(2 ): 185-189.

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Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains

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