Comparative study on the changes of aromatic components in the grape and dry white wine of chardonnay

The aroma evolutions in the grape and dry white wine of Chardonnay from geographic origin of Ningxia Helan Mountain Eastern Region were studied. It provided with practical value for establishment of the standard system for sensory evaluation, technology optimization and quality evaluation for wine production. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS. Their relative contents were determined by area normalization. 81 and 33 compounds were separated from the grape and wine respectively, and 78 and 32 of aromatic components were identified. The detection rate was 98.89% and 98.97% of the total peak areas. The main aroma components with higher relative content in the grape include 2-Furancarboxaldehyde and other olefinic aldehydes or aldehydes; 9,12-Octadecadienoic acid and other higher saturated and unsaturated fatty acids; Ethanone, 1-(2-furanyl)- and other ketones; In the dry white wine, there were mainly 1-butanol, 3-methyl; butanedioic acid, diethyl ester; octanoic acid; benzeneethanol, etc. comparing with dry white wine of Chardonnay growing different regions in the world, the higher relative contents and patterns of aromatic compounds were similar but characteristic aroma trace components were very different, which lead to a similar and unique aroma and style for the same variety wines. In order to release capablitity of free aroma subenstace and improve the quality of dry white wine, the results were very important for wine fermentation technology.