A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China).

Bao Jiang,Zhen-Wen Zhang

doi:10.3390/molecules23051096

Bao Jiang, Zhen-Wen Zhang

Open Access

https://doi.org/10.3390/molecules23051096

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Abstract

Due to its appropriate climate characteristics, the Loess Plateau region is considered to be one of the biggest optimal regions for producing high-quality mountain wine in China. However, the complex landform conditions of vineyards are conducive to the formation of mountainous microclimates, which ultimately influence the wine quality. This study aimed to elucidate the influences of three terrain conditions of the Loess Plateau region on the aroma compounds of Cabernet Franc wines by using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS). A total of 40, 36 and 35 volatiles were identified and quantified from the flat, lower slope and higher slope vineyards, respectively. Esters were the largest group of volatiles, accounting for 54.6–56.6% of total volatiles, followed by alcohols. Wines from the slope lands had the higher levels of aroma compounds than that from flat land. According to their aroma-active values (OAVs), ethyl hexanoate, ethyl octanoate and isoamyl acetate were the most powerful compounds among the eight impact odorants, showing only quantitative but not qualitative differences between the three terrain wines. The shapes of the OAVs for three terrain wines were very similar.

Highlights

Aroma is one of the main factors contributing to the nature and quality of wine and sets the difference between a vast number of wines and wine styles produced throughout the world [1], playing an important role in consumer preference [2]
The climatic characteristics of semiarid climate, stronger and impact odorants of Cabernet Franc wines, with volatiles being extracted by HS-solid phase microextraction (SPME)
Results and Discussion and impact odorants of Cabernet Franc wines, with volatiles being extracted by headspace solid phase microextraction (HS-SPME) and detected by GC–MS

Summary

Introduction

Aroma is one of the main factors contributing to the nature and quality of wine and sets the difference between a vast number of wines and wine styles produced throughout the world [1], playing an important role in consumer preference [2]. Describing the aroma of wines is not a simple task for researchers, because more than a thousand volatile compounds which are present at different concentrations have so far been identified in wine [4,5], such as alcohols, esters, fatty acids, aldehydes and ketones, etc., and these compounds present an extremely complex chemical pattern in both qualitative and quantitative terms, but their contribution to wine aroma does not depend only on the concentration, the perception threshold plays an important role [6]. Solid phase microextraction, developed by Arthur and Pawliszyn [7] and Pawliszyn [8], has been considered as one of the most brilliant inventions in the field of sample preparation in recent years. Headspace solid phase microextraction (HS-SPME) has been considered as a good choice for sample preparation in the aroma analysis [9]. Compared with conventional solvent extraction, HS-SPME is a fast, easy to use, inexpensive and solvent-free procedure for aroma and flavor studies [10]

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