Effect of different steeping technique on aroma components of Cabernet Gernischt wine

Cabernet Gernischt grape in the Hexi Corridor region were evaluated through headspace solid-phase microextraction ( HS-SPME) combined with gas chromatography-mass spectrometry ( GC-MS) , to study the effect of traditional steeping, cold steeping, Lallzyme EX-V steeping, carl enzyme steeping, CO₂ steeping, heat steeping 40 ℃ and 60 ℃ on physicochemical indexes and aroma components of wine. The results showed, dry extract content in traditional steeping group was the highest, total acid content of CO₂ steeping was significantly lower than other treatment, heat steeping 60 ℃ had highest total phenol, tannin and chromaticity values, hue showed evident difference among treatments ( p < 0.05) .At the end of fermentation, 78 kinds of aroma components were detected.Heat steeping 60 ℃ had highest content of ester material, followed by heat steeping 40 ℃, carl enzyme steeping, CO₂ steeping, traditional steeping was least. Compared with traditional steeping, other process alcohol content was all promoted.Heat steeping 60 ℃ and CO₂ steeping had high terpene content, fatty acid content was the lowest after CO₂ steeping.Heat steeping 60 ℃ showed strongest fruity and rose fragrance, and carl enzyme steeping had the most rich flavor of fat. In conclusion, the aroma of wine produced by different steeping techniques was different. Heat steeping 60 ℃ is more suitable for the brewing of Cabernet Gernischt Wine in Hexi Corridor region.