Analysis of volatile compounds in Cabernet Sauvignon wines from different production areas of Hexi corridor

doi:10.13386/j.issn1002-0306.2012.18.066

Analysis of volatile compounds in Cabernet Sauvignon wines from different production areas of Hexi corridor[J]. Science and Technology of Food Industry, 2012, (18): 178-181. DOI: 10.13386/j.issn1002-0306.2012.18.066

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Analysis of volatile compounds in Cabernet Sauvignon wines from different production areas of Hexi corridor

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The volatile compounds from dry red wines of Cabernet Sauvignon, which planted from 5 different areas in Hexi corridor, fermented in laboratory with the same vinification.The chemical constituents of the volatile compounds of the dry red wine were extracted by solvent extraction and analyzed by GC/MS.107 volatile compounds were detected from 5 wine samples and major components was 58 kinds, included that 19 alcohols, 18 esters, 5 acids, 9 carbonyls and 7 others.Compared volatile compounds to all kinds of dry red wines, we could find the difference in Cabernet Sauvignon on 5 vineyards.

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Analysis of volatile compounds in Cabernet Sauvignon wines from different production areas of Hexi corridor

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