Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China

Abstract:

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1581-1584
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1581
• Online since: July 2012
• Authors: Yan Cui, Wei Wang, Fu Qing Zhang, Wen Lv
• Keywords: Aroma Compounds, Geographical Origin, HS-SPME-GC/MS, Muscat Hamburg

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