Effects of different vinifications on aroma components of wild Vitis quinquangularis red wine

In order to investigate the effects of different processes on the flavor of wild Vitis quinquangularis wine, the aroma components of wild Vitis quinquangularis red wines produced in Qinba mountain region brewed by different vinifications were studied by GC/MS. Results indicate that the relative contents of alcoholate components are higher than others in wines made with traditional and Maceration Carbonique processes, among which the relative contents of benzeneethanol and pentanol are the highest. The types and relative contents of esters, ketones and phenols components in the raw wines are lower than that in the six-month aging wines, while other components take on a expressed contrary tendency. By comparing between the two vinification processes, the aroma quality of raw wine of traditional technique is better than that of the wine of Maceration Carbonique; but after six months' aging, the aroma quality of Maceration Carbonique wine is better than that of the traditional process. It show that the aging for some time is good for aroma quality of wine.