Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

Abstract The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three “new regions” and two “old regions” wines, the volatile fraction was constituted mainly alcohols, esters and acids. According to odor descriptor of these compounds, cheese, floral and fruity aroma was conferred the three new regional wines. The phenol, total antioxidant capacity and aroma components of Cabernet Sauvignon wines can be affected by environmental factors of terroirs in the different extent; three “new regions” have a big potential for producing high quality Cabernet Sauvignon wines.摘要 本研究旨在阐明风土（terroir）对中国五个不同葡萄酒产区赤霞珠红葡萄酒中多酚类物质、总抗氧化能力及香气成分的影响。研究结果表明，新酒1（NW1）的酚类物质浓度与总抗氧化能力在五个产区酒样中均显著最高，其后依次为新酒3（NW3）、旧酒1（OW1）与新酒2（NW2），旧酒2（OW2）的上述参数最低。但新酒2（NW2）的总花青素含量高于旧酒1（OW1）与新酒3（NW3）。在三个新兴产区与两个传统老产区的酒样中，分别检出58种和51种挥发性成分，挥发性组分主要由醇类、酯类与酸类构成。根据这些化合物的气味特征，三款新兴产区酒样具备奶酪香、花香与果香。本研究证实，赤霞珠葡萄酒的酚类物质、总抗氧化能力及香气成分均受风土环境因素的不同程度影响；三个新兴产区具备酿造高品质赤霞珠葡萄酒的巨大潜力。