Study on aroma components in cabernet sauvignon wines from Changli original producing area

The complex aroma compounds affected the wine quality characteristic and quantification analysis of the aroma compounds could provide the theory basis for the wine original production.The chemical constituents of the volatile compounds of the dry red wine of Cabernet Sauvignon from Changli original producing area were extracted by solvent micro extraction and analyzed by GC/MS,meanwhile their relative contents were determined by peak area normalization method.43 compounds were separated,and 35 of them were identified.These constituents represented 99.06% of the total peak areas.The RSD of 35 aroma compositions were all lower than 10.Through the experimental proof the solvent micro extraction method has high accuracy,and analysis result is reliable,which can reflect grape wine aroma compounds composition truly,and is suitable for the grape wine aroma compounds analysis.In addition,the main characteristic of aroma components in wine from Changli in 2005 were phenylethyl alcohol,butanedioic acid,monoethyl ester,3-methyl-1-butanol,butanedioic acid diethyl ester,1-propanol,and 3-(methylthio)S etc.