Aroma Evaluation of Young Chinese Merlot Wines with Denomination of Origin

Merlot wines from four premium wine-producing districts in China were analysed for their volatilecomposition and sensory properties. Fifty-seven aroma compounds were quantified by SPME-GC-MSOAVanalysis, which showed that thirty of these compounds were active on the basis of their odour active value(OAV). According to the aroma descriptions of eleven impact odorants in all the sample wines, the collectivearoma characteristics of Chinese Merlot red wine are complex. Its main flavour is that of some tropical andtemperate fruits, such as banana, pineapple, green apple, pear and strawberry, along with a lactic flavourfrom the malolactic fermentation. It also has some traits of processed fruits, Muscat and floral pollen flavour.Moreover, different districts gave Merlot wine distinct characters. Changli wine had a higher intensity andcomplexity of global aroma, a strong fruity aroma, and an obvious nuance of lactic and nut traits. Thesine from Helanshan had weak fusel flavour and some lemon fruity flavour. Shacheng wine had weak fuselflavour, along with green grass and some fruity flavour of raspberry and violet. Manasi wine had the odourof unpleasant fatty acids and phenol due to its high content of fatty acids and volatile phenol. The sensoryanalysis confirmed the aroma prediction from the active odorants of the sample wines. Changli wine hadthe highest sensory scores, while Manasi wine had the worst evaluation of aroma, taste and harmony. Theresults suggest that the Merlot variety is more suitable for planting in Changli than in the Manasi region.