Comparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation

To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note. After identifying key aroma compounds in UB-P, UB-D, CS-P and CS-D, two-way ANOVA and Orthogonal partial least squares discrimination analysis (OPLS-DA) were conducted to reveal that gamma-butyrolactone, ethyl 2-hydroxy-4-methylpentanoate, acetoin, 3-methyl-1-butanol, linalool, leaf alcohol, (E)beta-damascenone, ethyl octanoate, isoamyl acetate, and octanoic acid served as differential markers for distinguishing grape spirits produced by the two processes. This study provides theoretical support for selecting separation processes in grape spirit production.