Effects of Three Winemaking Processes on Aromatic Components of Wine Made from Vitis quinquangularis Rehd. Yeniang No.2

The aromatic components of wines made from Vitis quinquangularis Rehd. Yeniang No.2 fermented by traditional process,CO₂ maceration and cold maceration methods were analyzed by HS-SPME and GC-MS. The results indicated that 82 kinds aromatic components were detected in 3 wines by different processes in total,of which 33 kinds of ingredients were commom to all wines. Alcohols and esters were the main aromatic components,including ethyl caprylate,isoamyl alcohol,ethyl caprate,ethyl acetate,phenethyl alcohol and others. There was a significant difference among the three wine samples. Compared with the wine made by traditional method,contents of esters and phenylethyl alcohol which had flavor of flowers and fruits increased in wines made by CO₂ maceration and cold maceration methods,while the contents of some alcohol compounds which possessed green herbs decressed,such as isoamyl alcohol,isobutanol,1-hexanol. It was suggested that CO₂ maceration and cold maceration methods were more fitted for winemaking of Yeniang No.2.