Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production

Wine contains a multitude of volatile and non-volatile compounds. The sensory characteristics of wine are strongly influenced by the volatile aromas. In this study, we used headspace solid-phase micro-extraction (HS-SPME) and gas chromatography mass spectrometry (GC–MS) to analyze the Cabernet Sauvignon Grape samples obtained from Ningxia (China) processed by drying, winemaking, and aging, respectively. Thirty-seven compounds that significantly influenced the wine aroma characteristics were analyzed quantitatively. Results showed a close correlation of grape or wine volatile components with the flavor characteristics. 16, 29, and 32 aroma compounds were characterized during the drying, fermentation, and aging processes, respectively. Drying of Cabernet Sauvignon decreased fruity aromas but enhanced herbaceous and caramel aromas. After fermentation, the aroma component showed substantial increase, with more pronounced caramel, floral, and fruity characteristics in the wine. The aging process decreased the aroma content, but there appeared to be a positive influence on the formation of aging aromas, such as furfuryl alcohol, furfural, and 5-methylfurfural. The aging process not only directly altered the general composition of wine, but also showed a positive influence on sensory properties. These findings shed new light on the mechanism of wine drying, fermentation, and aging process, which can help improve wine characteristics.