Abstract:The aroma substances during Cabernet Sauvignon wine fermentation processwas monitored by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) tostudythe effect of malolactic fermentation process on wine aroma.The results showed that 55 different aroma components were detected during the malolactic fermentation of wine, including 22 esters, 10 alcohols, 8 acids, 7 aldehydes, 4 ketones, 3 terpenes and 1 phenol, wherein esters, alcohols and acid compounds were the main aroma components during the malolactic fermentation process. Compared with the initial stage of fermentation (0 d), the mass fraction of esters and acids in wine at the end of fermentation (18 d) increased from 20.7% and 1.08% to 25.61% and 2.33%, respectively, mainly including ethyl acetate, ethyl hexanoate, lauric acid, etc., introducing the wine a rich fruity flavor. Due to esterification reaction, the alcohols mass fraction decreased from 42.89% to 29.01% with a main change of decrease in the higher alcohols content, such as isoamyl alcohol.The malolactic fermentation not only enhances the fruit aroma but also improvesthe safety.
