Abstract:

The volatile compounds of wines fermented after the addition of four different exogenous fermentable sugars
were identified and quantified by gas chromatography-mass spectrometry (GC-MS). The results showed that volatiles
characteristics of wine were affected by adding exogenous fermentable sugars and the contents of alcohols, ketones, acids,
aldehydes, phenols and terpenes were higher while esters were lower upon the addition of maltose. Meanwhile, the total
contents of esters and alcohols reached maximum respectively upon the addition of glucose and fructose. Moreover, a total
of 20 volatiles were determined as the key aroma compounds by calculating odor activity value (OAV). Then, principal
component analysis (PCA) and sensory analysis showed that addition of different fermentable sugars resulted in significant
differences in the key volatile components of wine. Moreover, glucose improved the botanical and fruity aroma of wine and
produced the strongest flavor intensity, fructose and sucrose improved grass, floral, sweet and fruity aroma, and maltose
improved floral, ester, fruity and sweet aroma.

Key words: fermentable sugars, volatile compounds, wine, odor activity value, principal component analysis