Effect of peduncle on aroma of cabernet sauvignon dry red wine

The aim was to evaluate effect of peduncle on aroma of Cabernet Sauvignon dry red wine by changes in alcohols, acids, esters, alkane, benzene and unsaturated hydrocarbon including olefine, aldehyde, ketone, sugar and phenolic. Zero stalk (CK) was taken as control to compare effect of stalk ratio, including retaining 20% stalk (R20), 40% stalk (R40) and all stalk (R100), on aroma varieties and values of wine by gas chromatography-mass spectrometry (GC-MS). Obviously, total aromas in CK and R40 surpassed 80 species, respectively. However, the higher content came from R20 (15.64 mg) and CK (7.52 mg), respectively. Esters occupied 118 species (14.398 mg) in whole volatiles, while R40 of which incorporated the most 32. The next were alkanes, 68 (3.053 mg) and alcohols, 48 (17.457 mg), respectively. Variety and number of organic acids (1.845 mg) were very poor, which was a sign of wine maturation. Overall, R20 affected obviously wine aroma.