Abstract: In this study, Cabernet Sauvignon and Marselan dry red wines were supplemented with grape seed tannins (200 mg/L) before barrel aging. After aging for 12 months, the volatile compounds and aroma characteristics of wine samples were analyzed by gas chromatography-mass spectrometry (GC-MS) and sensory ranking analysis. Results showed that there were different effects of grape seed tannin addition on the aroma of Cabernet Sauvignon and Marselan wine. Grape seed tannin addition promoted the release of vanillic acid, vanillin, ethyl vanillate, furfural, acetylfuran and furfuralcohol from oak wood into Cabernet Sauvignon wine, but inhibited the release of furfural, acetylfuran, furfuralcohol, 5-methylfurfural and 5-hydroxymethylfurfural from oak wood into Marselan wine. Grape seed tannin addition weakened the herbaceous and berry-like aroma notes of Cabernet Sauvignon wine but enhanced the baked aroma note. As for Marselan wine, the herbaceous and floral notes were slightly enhanced. This study is very meaningful for guiding the production of aged dry red wine.

Key words: red wines; barrel aging; grape seed tannins; aroma compounds; sensory evaluation