Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three “new regions” and two “old regions” wines, the volatile fraction was constituted mainly alcohols, esters and acids. According to odor descriptor of these compounds, cheese, floral and fruity aroma was conferred the three new regional wines. The phenol, total antioxidant capacity and aroma components of Cabernet Sauvignon wines can be affected by environmental factors of terroirs in the different extent; three “new regions” have a big potential for producing high quality Cabernet Sauvignon wines.