Analysis of aroma difference between 'Cabernet Sauvignon' and 'Marselan' wines among parcels in the Eastern Foothills of Helan Mountain

Abstract

In order to explore the impact of different terroir on the aroma of wine in the Eastern Foothills of Helan Mountains, Ningxia, using the 'Cabernet Sauvignon' and 'Marselan' dry red wine from five parcels (Yinchuan (XX1 and XX2), Yongning (YN1), Qingtongxia (QTX1 and QTX2)) as materials, the differences in aroma sensory profiles and volatile compounds were analyzed by quantitative descriptive analysis and GC-MS, respectively. In addition, the correlation between volatile compounds and terrior conditions was analyzed. The results showed that the differences in volatile compounds profiles of 'Cabernet Sauvignon' and 'Marselan' dry red wines among five parcels were mainly caused by furans, lactones, and volatile phenols, that were abundant in QTX1 and QTX2 wines, which was related to the higher temperature and stronger sunlight in the two parcels of the QTX appellation. In addition, 'Marselan' wine from QTX1 had the highest concentration of methoxypyrazine, resulting in the highest intensity of green pepper or green notes in wine. The results of sensory analysis indicated that both 'Cabernet Sauvignon' and 'Marselan' wines from YN1 were prominent in black berry aroma, and both 'Cabernet Sauvignon' and 'Marselan' wines from QTX2 were prominent in red berry aroma, whereas the wines of 'Cabernet Sauvignon' and 'Marselan' from XX1 were significantly lower in the intensity of red berry, fresh fruit, and floral aromas compared to other parcels, but prominent in the spice, which suggested that the same parcel were able to give the wines of 'Cabernet Sauvignon' and 'Marselan' with common aroma characteristics to some extent.

Keywords

• wine|terroir|volatile flavor compound|sensory analysis|eastern foothills of helan mountains