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Aroma components in Pinot Noir dry red wine at low-temperature fermentation

Yanlin Liu

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Abstract

The aroma components in Pinot Noir dry red wine at low-temperature fermentation,which was produced on east foot of Helan Mountain in Ningxia,China,was investigated by solvent microextraction(SME) and gas chromatography-mass spectrometry(GC-MS).Forty-two kinds of aroma substances were detected,mainly including 3-methyl-1-butanol,2-methyl-propanol,1,4-diethyl succinate,phenylethyl alcohol,1-calcohol,1,2-benzenedicarboxylic acid butyl 8-methylnonyl ester,2,3-butanediol,ethyl lactate,1-butanol,1-hexanol and so on,which constituted 97.77 % of the total chromatographic peak area.

About this research paper

What this paper is about

The aroma components in Pinot Noir dry red wine at low-temperature fermentation,which was produced on east foot of Helan Mountain in Ningxia,China,was investigated by solvent microextraction(SME) and gas chromatography-mass spectrometry(GC-MS).Forty-two kinds of aroma substances were detected,mainly including 3-methyl-1-butanol,2-methyl-propanol,1,4-diethyl succinate,phenylethyl alcohol,1-calcohol,1,2-benzenedicarboxylic acid butyl 8-methylnonyl ester,2,3-butanediol,ethyl lactate,1-butanol,1-hexanol and so on,which constituted 97.77 % of the total chromatographic peak area.

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Available abstract

The aroma components in Pinot Noir dry red wine at low-temperature fermentation,which was produced on east foot of Helan Mountain in Ningxia,China,was investigated by solvent microextraction(SME) and gas chromatography-mass spectrometry(GC-MS).Forty-two kinds of aroma substances were detected,mainly including 3-methyl-1-butanol,2-methyl-propanol,1,4-diethyl succinate,phenylethyl alcohol,1-calcohol,1,2-benzenedicarboxylic acid butyl 8-methylnonyl ester,2,3-butanediol,ethyl lactate,1-butanol,1-hexanol and so on,which constituted 97.77 % of the total chromatographic peak area.

Key concepts: Aroma, Wine, Chemistry, Fermentation, Ethyl lactate, Chromatography, Food science, Mass spectrometry

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