Abstract
In this study, the aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Loess Plateau, China, were established by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory analysis. The sensory profiles of wines form five different young vineyards in the Loess Plateau region were obtained by descriptive analysis. Blackcurrant (p < 0.01), pear and dried plum (p < 0.05), mushroom, smoked and green pepper (p < 0.1) had significant differences on the five vineyards. A total of 76 odor-active aroma compounds were identified in the wines, and 45 volatile compounds were selected as those having the greatest impact on the aroma components and these were quantitated by five different methods. In addition, the correlation model of the Loess Plateau region’s sensory characteristics and aroma compounds was established by partial least squares regression (PLSR) to determine the influence of various aroma active substances on aroma attributes.
Highlights
Wine aroma, which mainly consists of alcohols, ethers, fatty acids, aldehydes, ketones and terpenes [1], is a key aspect of wine quality [2], and is one of the most influential properties for consumers when buying wine [3]
Level [5,6], but their contribution to the overall wine aroma is not proportional to their content [7]. Why are there such big differences in the aroma? For young wines, the composition and content of the aroma compounds largely depend on the vineyards, referred to as the “terroir” [8]
The aim of this study was to identify the aroma characteristics of Cabernet Sauvignon wines made from five young vineyards of Loess Plateau, which is a new grape growing region of China
Summary
Wine aroma, which mainly consists of alcohols, ethers, fatty acids, aldehydes, ketones and terpenes [1], is a key aspect of wine quality [2], and is one of the most influential properties for consumers when buying wine [3]. The volatile compounds have a wide concentration range varying from hundreds of mg/L to the μg/L or ng/L level [5,6], but their contribution to the overall wine aroma is not proportional to their content [7]. Why are there such big differences in the aroma? The composition and content of the aroma compounds largely depend on the vineyards, referred to as the “terroir” [8].
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