Abstract:

The aroma compounds and anthocyanins of Cabernet Sauvignon wines from two different crop yields (7 500 and
10 500 kg/hm2) were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS) and high
performance liquid chromatography-electrospray-ionization-mass spectrometry (HPLC-ESI-MS), respectively. Thirty-two
aroma components including higher alcohols, esters, fatty acids, terpenes, norisoprenoids and volatile phenols, and sixteen
anthocyanins including five fundamental anthocyanins and their acetylated and coumaroylated derivatives were detected.
The results showed that the contents of higher alcohols, esters, fatty acids, volatile phenols and total aroma components in
wine from the low grape yield were higher than in wine from the high one, especially for 2-phenylethanol, ethyl acetate,
isoamyl acetate, ethyl hexanoate and hexanoic acid. However, the contents of terpenes and norisoprenoids were higher
in wine from the high-yield treatment than in wine from the low-yield counterpart. As for anthocyanins, there were no
significant difference between both treatments, expect for delphinidin-3-O-glucoside and malvidin-3-O-glucoside, while the
content of total anthocyanins was higher in wine from the high-yield treatment than in that from the low-yield one. These
results suggest that the crop yields play a significant role in the aroma composition and thocyanin contents in wine.

Key words: crop yield, Cabernet Sauvignon, aroma, anthocyanin, wine, gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS)