Abstract:Although the effects of phenolic on wine aroma have been reported, most of them are simulated reactions under static environment rather than the dynamic changes during real winemaking. Pinot Noir grapes are used as raw materials in this study, and two phenolic compounds, i.e., caffeic acid and rosmarinic acid, were added before alcohol fermentation. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) technology was used to investigate their effects on the main aroma compounds during the aging of dry red wine. The results showed that the mass concentrations of esters, alcohols, terpenes, norisoprenoid and acids were maintained at a relatively high level after caffeic acid treatment during the aging period of 12 months, exhibiting significant aroma preservation effects. In contrast, samples treated with rosmarinic acid exhibited lower aroma compound levels and less diversity. Further dynamic analysis using principal component analysis and odor activity values revealed that caffeic acid treatment had a high correlation with ethyl acetate, isoamyl acetate, phenylethanol, β-damascone and other aroma substances with floral and fruity aroma, suggesting its positive impact on the floral and fruity aroma of wine during aging. This study could provide valuable data for enriching the flavor chemistry of wine.
