Volatile flavor components of Cabernet Sauvignon rose wine from Weibei Dryland region, Shaanxi based on HS-GC-IMS

Using Cabernet Sauvignon rose wine with different bottle storage time (0-3 year) and different cultivation methods (rain-shelter-cultivation and open-field-cultivation) from Weibei Dryland region, Shaanxi as research objects, the volatile flavor compounds were characterized by headspace- gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that a total of 55 volatile flavor compounds were detected in the Cabernet Sauvignon rose wine, with 34 compounds identified, mainly esters, alcohols, and aldehydes-ketones. The contents of volatile flavor substances in wine were significantly affected by different bottle storage time and cultivation methods. As the bottle storage time increased, the contents of ester such as isobutyl acetate, isoamyl acetate and ethyl formate gradually decreased, leading to a weakening of floral and fruity aromas. While the contents of hexanol, dimethyl sulfide, butyl acetate and etc. gradually increased, enhancing grassy, asparagus flavour and bitter almond flavour. In comparison to open-field cultivation, rain-shelter cultivation increased the contents of isobutyraldehyde, isovaleraldehyde, diacetyl and ethyl hexanoate in wine, while reduced the contents of acetic acid, acetaldehyde, isobutyl acetate, ethyl butyrate and hexanol, which enhanced the cereal, fruity aromas, and creamy fatty aromas, reduced the sour fruity and grassy flavour and the risk of off-flavors associated with acetic acid and acetaldehyde, and improved the elegance, intensity and flavor stability of the aroma to some extent.