Analysis Of Aroma Compounds In Cabernet Sauvignon Dry Red Wine Made With Flash Evaporation Technology By Gas Chromatography/Mass Spectrometry

Effect of flash evaporation technology on aroma compounds and relative content in Cabernet Sauvignon dry red wine was evaluated in this study. Aroma compounds of wine made with two kinds of technology( including traditional technology) were extracted by solvent extraction and analyzed by GC / MS. The results showed that 38 peaks were separated and 35 kinds of aroma components were identified, occupying 97.5% of total content in dry red wine made with flash evaporation technology, including 16 esters, 5 alcohols, 5 varietal aromas, and 9 other components. Dodecanoic acid, ethyl ester, phenylethyl alcohol, formic acid, 2-phenylethyl ester, ethyl trans-4-decenoate, acetic acid, hexyl ester, pentadecanoic acid, 3-methylbutyl ester, octanoic acid, 3-methylbutyl ester, tetradecanoic acid, ethyl ester, 1,4-methanoazulene, decahydro-4,8,8-trimethyl-9-methylene-, hexadecanoic acid, ethyl ester, and so on, were the main aroma compounds of sample wines. Comparing with the wine made with traditional technology, aroma compounds were slightly reduced, but content of ester was increased by 28.78%, content of alcohol was reduced by 37.91%, content of varietal aromas was reduced by 2.61% in dry red wine made with flash evaporation technology, and its aroma felt stronger and fragrant. There were 30 kinds of common aroma compounds, 5 kinds of characteristic aroma compounds in dry red wine made with flash evaporation technology, and occupying 78.06% and 19.46% of total content respectively.