Study on the Aroma Changes of Artificially Aging Rose Wine

[Objective]The aim was to study artificially aging technology of rose wine.[Method]The newly fermented rose wine was aged in glass bottles and oak barrels and the contents of their various aroma components were determined quantitatively and periodically were determined by gas chromatography-mass spectrometer(GC-MS).[Result]In glass bottles,the benzyl carbinol content of aged wine was first increasing and then decreasing and its contents in new wine and aged wine of 1 and 2 months were 77.33%,85.93% and 81.63% resp.;the eugenic acid content showed little change during aging process and its contents in new wine and aged wine of 1 and 3 months were 1.52%,1.44% and 1.01% resp.In oak barrels,the benzyl carbinol content of aged wine was increasing gradually and its contents in aged wine of 1 and 3 months were 84.56% and 87.79% resp.;the eugenic acid content was increasing obviously during aging process and its contents in aged wine of 1 and 2 months were 5.42% and 7.93% resp.The aroma components including eugenic acid and ketofuran produced in the aged wine in oak barrels were combined with the feature aroma of rose and this made the aroma of rose wine become more complex and interesting.[Conclusion]It was a better treatment method to added oak wood for aging rose wine.