| In this experiment,the effects of technological conditions(yeast species,pectinase types and maceration methods)on anthocyanin components in cherry wines were investigated by High Performance Liquid Chromatography(HPLC).The results indicated that the kind and content of anthocyanin components in cherry raw material exhibited an apparent specific tissue.Cyanidin-3-xyloside was the characteristic anthocyanin of cherry peel,and it didn’t exist in cherry wine although cherry peel was macerated and squeezed in the process of wine making.The content of Cyanidin-3-rutinoside showed a high level in both peel and flesh of cherry,and it was also the most abundant anthocyanin in cherry wine.Significant difference was detected on the content of Cyanidin-3-rutinoside under different technological conditions(yeast types,pectinase types and maceration methods Different kind of yeast and pectinase had no effect on the variety of anthocyanin components in cherry wine,while different maceration methods showed a significant effect on the variety and content of anthocyanins.The content of individual and total anthocyanins could be increased by appropriately extended maceration.Before fermentation cold maceration combined with clarified juice fermentation could increase the content of Cyanidin-3-glucoside in cherry wines.The effects of technological conditions on aroma components in cherry wines were also investigated by Headspace Solid-Phase Micro-Extraction(HS-SPME)combined with external standard quantitative and internal standard quantitative.The results showed that 45 kinds of aroma components were detected in all cherry wines of different technological conditions.Combined GC-MS results,a total of 15 substances were considered as the important aroma components of cherry wine,including three alcohols(1-hexanol,3-methyl-1-butanol and benzyl alcohol),five esters(ethyl acetate,ethyl hexanoate,ethyl octanoate,ethyl decanoate and methyl salicylate),three volatile fatty acids(hexanoic acid,octanoic acid and decanoic acid)one carbonyl compound(benzaldehyde)and three terpenes(trans-rose oxide,linalool and geraniol).The content of benzyl alcohol,ethyl octanoate,methyl salicylate,octanoic acid and benzaldehyde in cherry wine had an obvious difference among different technological conditions(different yeast species,different pectinase types and different maceration methods).There was significant difference in 1-hexanol,3-methyl-1-butanol,ethyl decanoate,linalool and geraniol in cherry wine of different kind of yeast and different maceration methods.Cherry wine processed by different kind of pectinase and different maceration methods could lead to the difference in hexanoic acid content.And the difference of ethyl hexanoate was just related to the different maceration methods.The content of trans-rose oxide was slightly higher in cherry wine fermented by some kind of yeast,and mostly was near the threshold in different technological conditions. |
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