| Title: | Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging |
| Author(s): | Qian X; Jia F; Cai J; Shi Y; Duan C; Lan Y; |
| Address: | "Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China. Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang" |
| Keywords: | aroma series clone gas chromatography-mass spectrometry odor activity value principal component analysis; |
| Notes: | "PubMed-not-MEDLINEQian, Xu Jia, Fangyuan Cai, Jian Shi, Ying Duan, Changqing Lan, Yibin eng 2021BEF02014/Key Project of R&D Program of Ningxia Hui Autonomous Region/ CARS-29/China Agriculture Research System of MOF and MARA/ Switzerland 2022/01/12 Foods. 2021 Dec 29; 11(1):74. doi: 10.3390/foods11010074" |
