In this study the aroma properties of Cabernet Sauvignon wines from a new grape growing region, Chinese Loess Plateau, were studied by correlating data on the volatile composition with sensory evaluations. Five vineyards (SLP, TYP, NT, DA and DST) with different altitudes and slope directions in this area were investigated. Ten aromatic descriptors were identified as sensory characteristics. The wine samples were evaluated in parallel by descriptive sensory analysis by a trained panel. A total of 76 odorants in Loess Plateau Cabernet Sauvignon wines were perceived by Gas-chromatography–olfactometry (GC-O). 45 volatile compounds were further selected as the important aroma impact components and quantitated by five different methods. PLSR established correlations between the chemical and the sensory profiles of the wines. The correlation model of Chinese Loess plateau Cabernet Sauvignon wines region, sensory characteristic and aroma compounds was established to determine the influence of various aroma active substances on aroma attributes. This study could define the aroma characteristics of Chinese Loess Plateau Cabernet Sauvignon wines.

Sensory and chemical characterization of Cabernet Sauvignon wines from Chinese Loess Plateau

254th National Meeting (2017)

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