Aroma Components in Cabernet Sauvignon Dry Red Wine Fermented with Three Species of Yeast Strains

doi:10.7506/spkx1002-6630-201022083

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 378-382.doi: 10.7506/spkx1002-6630-201022083

• Analysis & Detection • Previous Articles Next Articles

Aroma Components in Cabernet Sauvignon Dry Red Wine Fermented with Three Species of Yeast Strains

LI Yan1,2，KANG Jun-jie1，CHENG Xiao-ling1，ZHANG Yun-feng1，LU Jiu-wei1

1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China；
2. R&D Center for Fermentation Engineering of Hebei Province, Shijiazhuang 050018, China

Received:2010-06-28 Online:2010-11-25 Published:2010-12-29
Contact: LI Yan E-mail:lymdh5885@163.com

Abstract

Abstract:

The aromatic components in Cabernet Sauvignon dry red wine fermented with DHS-1, BM45 and Angel yeast were compared using liquid-liquid extraction method and gas chromatography-mass spectrometry (GC-MS). Results showed that the three wines had the same aroma component. However, the relative contents of 15 aroma components had significant difference among the three wins. So S. cerevisiae has an important influence on the aroma characteristics of Cabernet Sauvignon dry wine.

Key words: yeast, dry red wine, aroma component, GC-MS

CLC Number:

TS262.6

LI Yan1,2，KANG Jun-jie1，CHENG Xiao-ling1，ZHANG Yun-feng1，LU Jiu-wei1. Aroma Components in Cabernet Sauvignon Dry Red Wine Fermented with Three Species of Yeast Strains[J]. FOOD SCIENCE, 2010, 31(22): 378-382 https://doi.org/10.7506/spkx1002-6630-201022083

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Aroma Components in Cabernet Sauvignon Dry Red Wine Fermented with Three Species of Yeast Strains

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