Abstract
Headspace solid phase microextraction and gas chromatography-mass spectrometry was applied for cherry wine volatile analysis. Multivariate statistical analyses were used to track the influence of cultivar, fermentation method, wine type, vintage, and origin on the aroma of cherry wine. The major compounds in cherry wines are isoamylol, ethyl acetate, benzyl alcohol, benzaldehyde, and diethyl succinate. The principal component analysis results showed that classifying cherry wines by gas chromatography-mass spectrometry was highly related to fermentation methods and wine types. The agglomerative hierarchical clustering result indicated fermentation method has a greater effect on classification of cherry wines than other factors.
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