Effects of Natural Fermentation of Cabernet Sauvignon Wine on Aroma Component and Physicochemical Properties

This study aimed to investigate the influence of natural fermentation on the quality characteristics of Cabernet Sauvignon wines produced at the Helan Mountain east foothill during different periods. Two different wineries were select-ed, and commercial brewing yeast was used as a eontrol group to compare the effects of natural fermentation on the physical and chemical parameters. The analysis of aroma Compounds was performed using headspace solid phase microex-traction combined with gas chromatography-mass spectrometry (HS—SPME/GC—MS). Sensory evaluations were condueted to assess the wine's sensory characteristics after fermentation. The results demonstrated that natural fermentation significantly affected the physical and chemical compositum of the final Cabernet Sauvignon wines. Parameters such as total acid (5.67, 6.67 g/L), pH (3.52, 3.37), glycerol (12.53, 12.79 g/L), total phenol (1871.01, 1 614.33 mg/L), and antho-cyanin content exhibited (363.31, 440.57 mg/L) significant variations (P © 2024 Chinese Institute of Food Science and Technology. All rights reserved.