Geographical differentiation of Chinaâ�?�?s young â�?�?Cabernet
Sauvignonâ�?�? Wines based on volatile compounds

Jun-Feng Zou; Lei Zhao; Yu-Wen Wu; Chang-Qing Duan; Qiu-Hong Pan

African Journal of Food Science and Technology

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Geographical differentiation of Chinaâ�?�?s young â�?�?Cabernet Sauvignonâ�?�? Wines based on volatile compounds

Abstract

Jun-Feng Zou, Lei Zhao, Yu-Wen Wu, Chang-Qing Duan, Qiu-Hong Pan

Volatile compounds of thirty Cabernet Sauvignon wines from different vineyards of China’s five regions were analyzed and a total of 67 volatile components were quantified. The terpene types and the higher-alcohol concentrations presented significant difference between regions. Hierarchical cluster analysis (HCA) shows that wines from different vineyards of the same region can be well clustered together; Principal component analysis (PCA) can well separate wines from different regions; Stepwise linear discriminant analysis (SLDA) allows nine volatile compounds including 2-ethyl-1-hexanol, 4-methyl-3-ethyl-pentanol, 1-octanol, ethyl hexanoate, ethyl octanoate, ethyl dl-2-hydroxycaproate, linalool, geranyl acetone and nonanal, to get wine samples classified with 100% accuracy according to their provenances.

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