Effects of Different Base Wine Volumes on Volatile Compound Profile of Distilled Merlot Wine Analyzed by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

Abstract

The effects of different base wine volumes (150, 200, and 250 L) during the distillation process on the volatile compounds of distilled wine made from Merlot grapes from the Jiaodong Peninsula were investigated in order to optimize the distillation conditions of distilled Merlot wine. In this study, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to qualitatively and quantitatively analyze the volatile compounds of the intermediate distillates from different volumes of base wine. In addition, statistical analysis of the volatile composition data was performed by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). In total, 67, 67, and 64 aroma compounds were detected in the distillate samples from 150, 200, and 250 L of base wine, respectively. In each sample, 37 esters were found. Ester content was significantly higher in the distillate from 150 L than 200 and 250 L from base wine. PCA and OPLS-DA results consistently showed that 13, 1, and 1 aroma substances had positive effects on distilled samples from 150, 200, and 250 L of base wine, respectively. This study will lay the foundation for the production of high-quality distilled wine and thereby contribute to the development of the wine industry.

Keywords

• base wine volumes; volatile compounds; distilled wine; headspace solid-phase microextraction combined with gas chromatography-mass spectrometry; principal component analysis; orthogonal partial least squares-discriminant analysis