Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS

Abstract

Flavor is one of the most important characteristics and qualities of wines and fruit wines. In this study, HS-GC-IMS combined with the analytical method of principal component analysis (PCA) were used to inquire the volatile compounds in cherry wine during fermentation and aging in bottle. The fingerprints of flavor substances were established by the topographic plots, and identified 36 signal peaks that corresponded to 29 compounds. The volatile compounds were mainly esters, alcohols, aldehydes and ketones. Aldehydes were the main volatile compounds of cherry juice. Due to the metabolism of yeast, there was significantly increase in volatile compounds during fermentation. After the fermentation, cherry wine was stored in bottles for wine age. The volatile compounds changed little, and the flavor became more ethereal during aging in bottle. Through the evaluation, a spontaneous malolactic fermentation (MLF) happened during aging in bottle within two years, bringing about quality stability, deacidifying and sensory promotion of the cherry wine.