Changes in Free and Bound Aromatic Compounds of Cabernet Gernischt Dry Red Wine during Fermentation

doi:10.7506/spkx1002-6630-201314039

Abstract

Abstract:

Free and bound aromatic compounds in Cabernet Gernischt dry red wine were separated with Amberlite XAD-2
resin and analyzed by gas chromatography-mass spectrometry (GC-MS) with internal standard quantification. A total of 85
free aromatic compounds and 61 bound ones were identified by comparison their mass spectra with the NIST and Wiley mass
spectral databases, mainly including alcohols, terpenes, esters, hydrocarbons, ketones and acids. The main free and bound
aromatic compounds changed in different ways during the alcohol fermentation process. Three new terpenes were found
including citronellol, geraniol and geranial in a free form in the later period of fermentation, bound aromatic compounds
including ethyl acetate, 3-methyl-1-butanol and 1-heptanol reached the maximum levels; however, benzeneethanol, amyl
acetate and heptanal were below detectable levels at the end of fermentation.

Key words: Cabernet Gernischt dry red wine, fermentation, free aromatic compound, bound aromatic compound, gas chromatography-mass spectrometry

ZHU Xia，HAN Shun-yu，MAO Qiu-dan，WANG Jing，SHENG Wen-jun，ZHANG Bo. Changes in Free and Bound Aromatic Compounds of Cabernet Gernischt Dry Red Wine during Fermentation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314039.

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Changes in Free and Bound Aromatic Compounds of Cabernet Gernischt Dry Red Wine during Fermentation

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