Changes of Aroma Components and Eukaryotic Microorganisms of Petit Manseng Dry White Wine during Cold Maceration

In this experiment, the eukaryotic microbe abundance in the pulp and the volatile components in the wines were measured respectively in different cold maceration times.The Petit Manseng was used as experimental material to brewed Petit Manseng dry white wine after cold maceration time for 1, 3, 5 days.Analytical methods include biological information analysis, high-throughput sequencing, headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS).The results showed that Shannon index was increased and Simpson index was decreased, and the abundance of eukaryotic microbes was gradually increased during the cold maceration process. In addition, the aroma material content and species were gradually increased, and the total content of aroma substances increased from 348.74 to 402.5 mg/L. The most obvious increased in ester compounds, include Hexanoic acid ethyl ester, 2-Hexenoic acid ethyl ester, Hex-5-enoic acid ethyl ester, Octanoic acid ethyl ester, Decanoic acid ethyl ester, Hexadecanoic acid ethyl ester.The fatty acid ethyl ester compounds showed a significant upward trend, the content of them were 187.87, 199.29 and 222.07 mg/L respectively in cold maceration for 1, 3 and 5 days.