The Comparison of Aroma Components in Wines from Cabernet Sauvignon Grapes with Different Maturity in Cahngli County

被引：0
|
作者：
Xu Chuan [1 ]
Wang Jiangming [1 ]
Tao Yongsheng [1 ]
机构：
[1] NW A&F Univ, Coll Enol, Yangling 712100, Shaanxi Provinc, Peoples R China
来源：
PROCEEDINGS OF THE SEVENTH INTERNATIONAL SYMPOSIUM ON VITICULTURE AND ENOLOGY (2011) | 2011年
关键词：
Cabernet; Sauvignon; Wine; Aroma component; Maturity; Changli; IMPACT ODORANTS; WHITE WINE; RED WINES; IDENTIFICATION; VARIETIES;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Four grape materials with different maturities were selected to making wine in Changli County. Grapes have the maturities of Brix17.0, Brix19.0, Brix20.6 and Brix22.0, respectively. Volatile compounds of sample wines were extracted by dichloromethane, then collected dichloromethane was concentrated in vacuum condition for analyzing by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty 50 volatile compounds were detected in sample wines. The wine made from grapes with Brix20.6 had highest contents of aroma components. The comparison of different chemical groups among wines showed that the wine from Brix20.6 had the highest content of high alcohol and the highest content of ester. It also had appropriate contents of organic acid and furans.
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页码：223 / 229
页数：7
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