Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

The purpose of this paper was to find the relationship between aroma and tasty component properties and marketing price of Chinese Cabernet Sauvignon red wines. One-way ANOVA was used to compare differences (p < 0.05) between concentrations of phenolic compounds, organic acids, monosaccharides and total acidity, total polyphenols, total sugars, and total reducing sugars in various Chinese Cabernet Sauvignon red wines with different marketing prices. Principal component analysis revealed that the presence of higher amount of alcohol appears to be the characteristic feature for the wine samples, which have a lower marketing price, and the higher level of esters and acids were the features of the wine samples with a higher marketing price. Moreover, samples in marketing price area 39 to 79 RMB and samples in marketing price area 188 to 258 RMB can be totally clustered into their own marketing price area by volatile compounds with OAV > 1. Acetic acid, succinic acid, and glucose made a great contribution to most of the wine samples in the marketing price area ranging from 39 to 79 RMB, and glycerol, fructose, and malic acid were the features of most wine samples in the marketing price area ranging from 188 to 258 RMB. Concentrations of total acidity, total polyphenols, total sugars, total reducing sugars, and alcohol content seemed to have no significant distinguishing (p < 0.05) ability on different samples belonging to different marketing price areas.