Abstract: A method for simultaneously detecting 13 free monoterpene compounds in wine was established by liquid-liquid extraction coupled with gas chromatography with flame ionization detection (GC-FID). The monoterpene compounds in Cabernet Sauvignon and Merlot wines fermented by a commercial yeast strain SC or laboratory isolated Saccharomyces cerevisiae KDLYS9-16 from two wine producing areas in Shacheng and Changli, Hebei province, respectively were detected by this method. The results showed that the calibration curves exhibited a correlation coefficient (R2) of 0.996 7–0.999 3, and the limits of detection (LOD) varied between 0.580 and 1.073 mg/L. The recoveries were in the range of 89.98%–107.34% with relative standard deviations of 0.58%–3.18%. All four wines were higher in monoterpenes than grape must. The Cabernet Sauvignon dry red wine fermented by Saccharomyces cerevisiae KDLYS9-16 from Changli had the highest monoterpene concentration of 2.855 mg/L among the four wines, which was about 3.1 folds higher than that of grape must. Cabernet Sauvignon wine and must had a higher monoterpene concentration than Merlot wine and must. For both cultivars, the monoterpene concentration was higher in Shacheng must than in Changli must. The types and concentrations of monoterpenes in wine varied with cultivar. In conclusion, the established method in this study is simple, sensitive, and reproducibile and can be used for the detection of monoterpene compounds in grape and wine.

Key words: liquid-liquid extraction, GC-FID, monoterpene compounds, wine aroma