Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations 0.05–222.23 mg/L, which covered the highest (222.23 mg/L) (120.65 Turpan, acid (0.53 Shihezi, (1.43 others (3.10 Ili River valley. It proved that numbers volatile compounds, common ingredients variety, closely linked to ecological characteristics a region. Esters major Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance concentration, ODE, OTH, especially for same flavor substance by fermentation, aging, even formation transformation wines. Therefore, three conditions flavors successively appellations, metabolism appropriate altering according technology their decisive role wine quality. Each compound had its own flavor, combination complicated flavor. The unique materials region grounded development products with corresponding producing substrate fermentation. When choosing you enjoy, right should be considered first.