Effect of Cultivation Altitudes and Brewing Processes on the Aromas and Phenolic compounds in Wine
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Abstract:
Using the stir bar solid phase extraction coupled with gas chromatography-mass spectrometry, the aromas and phenols inwines of 6 different cultivation altitudes and 2 brewing processes from Shangri-La area were analyzed. The results showed that the content of residual sugar in wine decreased with the increase of altitude, but the difference was not significant. Within 500 meters of the altitude range, the contents of total phenols, total flavonoids and total anthocyanins increased about 300 mg/L, 700 mg/L and 100 mg/L, respectively, while contents of total tannin and flavanols showed a slight downward trend with the increase of altitude. The total amount of monophenols, catechin, quercetin (3~20 mg/L) and most of the monomer anthocyanins (1-15 mg/L) showed varying degrees of increase. The contents of aldehydes, ketones and total aroma substances in wine from the highest altitude were significantly higher than those in wine from other altitudes. Esters content in the wine from the highest altitude was significantly lower than that in wine sample from the lowest altitude. The percentages of total flavanols, total anthocyanins and total tannin in Xidang-A sample were higher than those in Xidang-B. Percentages of esters (61.45%), aldehyde ketone and terpenes (0.59%) in Xidang-A sample were significantly higher than those in other samples. Content of total anthocyanins of Xidang-A was also about 10~17 mg/L higher than that in Xidang-B. The contents of total phenols, total tannins, esters, aldehyde ketone and terpenes in Xidang-B-X were higher than those in the Xidang-B-Y. Higher altitude was beneficial to improve the color stability of wine and the characteristics of aroma content. Quality of Xidang-A was better than that of Xidang-B, and the brewing process of X was better than that of Y.
