ISSN 2756-3685
International Journal of Enology and Viticulture ISSN 3426-7212 Vol. 3 (1), pp. 115-122, January, 2016. © International Scholars Journals
Full Length Research Paper
Changes in aromatic compounds of cabernet sauvignon wines during ageing in stainless steel tanks
Jiangfei Meng1, Yulin Fang1,2*, Jinshan Gao1, Ang Zhang1, Jinchuan Liu1, Zhijun Guo1,
Zhenwen Zhang1,2 and Hua Li1,2
1College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
2Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China.
*Corresponding author. E-mail: [email protected]. Tel: +86 29 87091874.
Accepted 23 July, 2014
Abstract
The influence of age on the volatile composition of cabernet sauvignon red wines, aged in stainless steel tanks during different years was studied. For this purpose, the evolution of volatile compounds: alcohols, esters, fatty acids, aldehydes and ketones, of the four wines were determined using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). Quantitatively, alcohols formed the most abundant group in the aromatic components of the four wines studied, followed by esters and acids. The sum of the individual aroma compounds studied increased progressively, and the compounds that changed significantly were alcohols and esters. The profiles of all the aroma compounds for cabernet sauvignon wines were increasingly diverse. The ability to distinguish the aroma of the four wines was probably due to the dominance of alcohols, ethyl esters of fatty acids, and their contributions to the global aroma.
Key words: Cabernet sauvignon, stainless steel tanks, aromatic compounds, headspace/solid-phase microextraction, gas chromatography-mass spectrometry (GC/MS).