Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar 'Meili' (<i>Vitis vinifera</i> L.)


  • Jian-Qiang Song
  • Hua Li
  • Yan-Ying Liang
  • Yong-Sheng Tao
  • Chuan-Qing Mi
  • Michael C. Qian
  • Hua Wang



aroma compounds, sparkling wine, odour activity value, stir bar sorptive extraction (SBSE)


'Meili' (Vitis vinifera L.) is a new wine grape cultivar from China. Volatile profiles of red and sparkling wines made from 'Meili' grapes were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry in this study. Fiftyfive volatile compounds were quantified in both wines, and quantitative differences for most of the volatile compounds between 'Meili' wines were observed. 'Meili' sparkling wine had a greater content of esters, fatty acids and shikimic acid derivatives than 'Meili' red wine, although 'Meili' red wine had higher concentrations of alcohols, terpenoids and C13-norisoprenoids. On the basis of odour activity values, ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, octanoic acid, isoamyl alcohol, 2-phenyl ethanol, linalool, β-damascenone and β-ionone were considered as important aroma compounds in 'Meili' wines. For these compounds, 'Meili' sparkling wine had higher content of ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate and isoamyl acetate than 'Meili' red wine, while 'Meili' red wine had higher levels of isoamyl alcohol, 2-phenylethanol, linalool, β-damascenone and β-ionone. The concentration differences of aroma compounds due to the differential vinification procedures suggested the differences in sensory characteristics of the two types of wines. In particular, 'Meili' red wine had more rose aroma than 'Meili' sparkling wine.