FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (18): 203-209.doi: 10.7506/spkx1002-6630-20181026-318

• Component Analysis • Previous Articles     Next Articles

Aroma Characteristics of Aged ‘Cabernet Sauvignon’ Dry Red Wine from Eastern Foothill of Helan Mountain

ZHANG Zhong, LI Hui, ZHANG Jing, XUE Jie, ZHANG Junxiang   

  1. (1. School of Agriculture, Ningxia University, Yinchuan 750021, China;2. Helan Qingxue Winery, Yinchuan 750000, China;3. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China;4. School of Wine, Ningxia University, Yinchuan 750021, China)
  • Online:2019-09-25 Published:2019-09-23

Abstract: The aroma components of ‘Cabernet?Sauvignon’ dry red wines from 10 vertical vintages and the Eastern Foothill of Helan Mountain in Ningxia were determined quantitatively by head space-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The cluster heat map analysis of aroma components was performed to reveal the differences in the main aroma components among different vintages. The sensory evaluation of wine aroma was carried out as well. The correlation matrix between aroma components and aroma quality was constructed. Results showed that the main aroma components identified were esters, followed by alcohols and acids. From the vintage 2015 to 2005, wine aroma changed from black fruit-like, vegetal and baked to red fruit-like, spice-like, animal-like, resin-like and earthy. Sensory analysis showed that aroma quality of wine aged for 7 and 8 years reached the highest level. The main aroma components of wines from different vintages were clustered into three groups according the cluster heat map. Correlation matrix analysis revealed that ethyl acetate, benzaldehyde, linalyl butyrate and ethyl lactate were the key aroma components in aged ‘Cabernet Sauvignon’ dry red wine.

Key words: Eastern Foothill of Helan Mountain, wine, aging, aroma, head space-solid phase microextraction-gas chromatography-mass spectrometry

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