Effect of maceration enzymes on the formation of aroma compounds during Cabernet Sauvignon alcohol fermentation

摘要

The effects of three commercial maceration enzymes on aroma compounds of Cabernet Sauvignon wine during alcohol fermentation were studied. Solid-phase microextraction coupled with gas chromatography-mass spectrometry was applied to analyse aroma compounds. The results showed that maceration enzymes could have a significant effect on the formation of aroma compounds. The profiles of production for 2-phenylethanol and hexyl acetate were changed by adding maceration enzymes. The initial concentrations (24 h after yeast inoculation) of octanol, 2-phenylethanol ethyl hexanoate, ethyl octanoate and ethyl decanoate were significantly increased by adding maceration enzymes (p<0.05). After alcohol fermentation finished, the levels ofoctanol and ethyl decanoate were significantly increased by E1 treatment (p<0.01); ethyl hexanoate and ethyl decanoate were significantly enhanced by E2 treatment (p<0.01); the levels ofisoamyl alcohol, octanoic acid and decanoate acid were significantly increased by E3 (p<0.05).