Analysis of Volatile Components Changes of'Ziqiu'Grape Wine During Alcoholic Fermentation
SUO Hao
WANG Jihui
BAI Weibin
Abstract：In order to investigate changes in flavor substances of'Ziqiu'grape wine during alcohol fermentation stage,volatile compounds were analyzed by HS-SPME-GC-MS and GC-IMS,and the differences of volatile components among fermentation samples were further explored by PCA and PLS-DA.HS-SPME-GC-MS detected 11 volatile components,and 22 volatile components were identified by GC-IMS.The PCA and PLS-DA results showed that the relative content of volatile substances in the early stage of fermentation(0-2 d)was obviously separated from that in the middle stage(3-5 d)and the end stage(6-8 d),but there was no obvious difference in the middle and end stage of fermentation.According to the VIP score,a total of 5(VIP>1)labeled volatile compounds were selected,which were 1-hexanol,ethanol,(E)-2-hexenal,(E,E)-2,4-heptadienal and butyric acid.The above results showed that the fruit flavor of wine gradually increased and the green flavor gradually decreased with the extension of fermentation.This study could provide a theoretical reference for the flavor improvement and optimization of fermentation process of'Ziqiu'grape wine.
Keywords：'Ziqiu'grapeHS-SPME-GC-MSGC-IMSalcoholic fermentationflavor componentsprincipal component analysis
Publication Date：2025-04-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：10( 13-22 )