浸渍方式对高海拔'赤霞珠'葡萄酒挥发性风味物质的影响OA

'Cabernet Sauvignon'grape in the southwest Alpine wine region were used to make wine with different maceration methods.The effects of different maceration methods on the aroma quality of high-altitude wines were explicited through the analysis of physicochemical properties,phenolic compounds,and volatile aroma compositions.The results showed that the contents of titration acid,alcohol,total sugar,and total phenolics were higher under extended maceration after fermentation(Po-M).All the maceration treatments showed the highest content of alcohols and esters in the volatile compounds of wines,however,had great differences in the composition of aroma compounds.The highest composition number of 61 for aroma compounds was determined in wine of cold maceration before fermentation(Pr-M).The main differential compounds were alcohol compounds with floral and grassy aromas such as 3-methyl-1-butanol,1-hexanol,and phenethyl alcohol.The Po-M wine showed much more differential compounds,and the content of ester compounds such as ethyl acetate with sweet and fruity aroma was higher than other volatile aromas.The results of sensory evaluation showed that Pr-M and Po-M wines had stronger floral,fruity and spice flavors compared to the conventional maceration(NM),and the Po-M wine was characterzied with more intense fruity aroma and complicate aroma structure.This study could provide guidance to some extent for the optimization of viniculture at high altitude wine region.