Analysis of aroma components in dry white wine of Xingjiang Hetianhong

Wine grape variety in Hetian Xinjiang area were used to produce dry-white wine with industrialization technology,and the aroma components in dry-white wine were extracted and analyzed by combination of solid-phase microextraction(SPME) and gas chromatography-mass spectrometry(GC-MS) method.The results showed that physical and chemical indexes of Hetianhong dry white wine meet the national standards;and the total phenols content was 178.122mg/L.A total of 40 aroma compounds were identified,including esters(20 sorts,account for 77.8%),alcohols(5 sorts,account for 8.2%) and acids(6 sorts,account for 6.07%).The esters content was the highest and significantly contributed to wine aroma.The relatively high contents of compounds were octanoic acid ethyl ester,decanoic acid ethyl ester,hexanoic acid ethyl ester,ethanol,octanoic acid,3-methyl-1-butanol,decanoic acid and ethyl acetate.