Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Abstract

The purpose of this paper was to find the relationship between aroma and tasty component properties and marketing price of Chinese Cabernet Sauvignon red wines. One-way ANOVA was used to compare differences (p 1. Acetic acid, succinic acid, and glucose made a great contribution to most of the wine samples in the marketing price area ranging from 39 to 79 RMB, and glycerol, fructose, and malic acid were the features of most wine samples in the marketing price area ranging from 188 to 258 RMB. Concentrations of total acidity, total polyphenols, total sugars, total reducing sugars, and alcohol content seemed to have no significant distinguishing (p<0.05) ability on different samples belonging to different marketing price areas.