Effection of different yeasts and maceration enzymes on aromatic components of cabernet gernischt red wine

Abstract: In order to provide technical support for the production of high-aroma quality wine in Gansu Hexi Corridor, the volatile compounds of Cabernet Gernischt red wine were analyzed by Headspace Solid-Phase Microextraction coupled with Gas Chromatography Mass Spectrometry, three maceration enzymes (EX-V, EX and HC), two yeast strains (BDX and D254) were used to prepare samples respectively and the volatile compounds of samples were compared and analyzed. The results showed that 75 compounds were identified in Cabernet Gernischt red wine, in which esters, alcohols, acids, aldehydes, ketones and terpenes were the major compounds; 56、46 and 44 compounds were identified in samples added with EX, EX-V and HC maceration enzymes respectively, while 44 and 50 compounds were identified in fermented wine by D254 and BDX yeasts. The total concentration of volatile compounds in EX-V an d D254 samples was significantly higher than EX、HC and BDX samples, the differences of aroma compounds among Cabernet Gernischt wine fermented by different maceration enzymes and yeast strains were not obvious, while the trace aroma compounds were significantly different. The aroma contribution of compounds depends on odor activity value, i.e., OAV (concentration: the threshold value). According to OAVs, ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl hexanoate, ethyl caprylate , ethyl caprate, Hexanol, phenethyl alcohol, amyl alcohol contribute much to main aroma compounds of Cabernet Gernischt red wine. It was generally recognized that aroma substances could contribute to the overall aroma when its concentration reached at 20% of threshold (OAV>0.2), and 20 compounds were identified as OAV>0.2 in the tested Cabernet Gernischt red wine, β-damascenone and geraniol could provide lemon, orange and other fruit flavor, phenethyl alcohol gived flavor of rose to wine, hexanol gived grass to wine , ethyl butyrate, isoamyl acetate, ethyl hexanoate and ethyl caprylate gived flavor of pear, banana, apple and strawberry to samples. In order to determine the characteristic flavor of Cabernet Gernischt red wine, the aroma substances were divided into nine series on the basis of aroma sensory characteristics which were fruit, balsam, solvents, flora, vegetal, phenol, fat, empyreumatic and spice , to calculate OAV values of aroma compositions of each series and made the map of aroma intensity. The results of aroma intensity analysis showed that aroma intensity of the fruit of Cabernet Gernischt red wine was the strongest, the vegetal, fat and flora followed. Aroma intensity of the fruit, vegetal, fat and flora in EX-V and D254 samples were higher than that of in EX, HC and BDX samples. Aroma intensity of grass, strawberry, green apple and banana in EX-V samples was significantly higher than EX samples. Aroma intensity of Strawberry and green apple in D254 samples was significantly higher than BDX samples, while aroma intensity of the pear, orange, pineapple is 1.8, 2.5, 1.75 times of BDX sample.