Study On Characteristic Flavor And Antioxidant Capacity Of Ginkgo Grape Wine

This paper studied the gingko grape wine, which was brewed on the basis of the vinification technology. The ginkgo grape wine, which not only had higher nutrition and special flavor, but had also health function, is a kind of new-type tonic wine that can meet the needs of people. The odor-active, taste-active compounds and the antioxidant capacities of ginkgo grape wines were investigated in this paper. The study provided scientific foundation for the application of ginkgo in wine industry.The research contents were as follows:The volatile aromatic compounds in ginkgo grape wines were analyzed qualitatively and quantitatively by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrum (GC-MS). The key volatile aroma compounds and aromatic characteristics in ginkgo grape wines were identified respectively, based on gas chromatography-olfactometry (GC-O) technology. Meawhile, sensory evaluation of ginkgo grape wines were detected by quantitative descriptive sensory analysis, and 35 active compounds were selected for PLSR analysis. The results of PLSR analysis showed that most of odor-active compounds had a good correlation with sensory attributes of ginkgo grape wines.Sweety, sour, and bitter and astringent compositions in ginkgo grape wines were analyzed qualitatively and quantitatively by high performance liquid chromatograph (HPLC).Besides, sensory attributes of ginkgo grape wines were evaluated by quantitative descriptive sensory analysis. The results showed that ginkgo grape wines had different taste and mouthfeel, but the differences among those wines were not very remarkable. 17 kinds of taste-active compounds were analyzed by PLSR for studying their correlations, which showed that most flavor composition significantly contributed to the taste and mouthfeel of ginkgo grape wines. The correlation of electronic tongue response value of ginkgo grape wines and sensory evaluation was investigated. The results displayed that the analysis method of PCA and DFA was available in determining different taste and mouthfeel of ginkgo grape wines and distinguishing one from another. The correlation analysis of sensory attributes and response value of sensor was carried out by PLSR. The results showed that the sensor SPS,BRS showed better correlation with bitter and astringent; SRS and GPS showed better correlation with sour; while SWS showed better correlation with sweet.The total polyphenolic contents of ginkgo grape wines were detected by Folin-Ciocalteau's method, the results showed that the addition of ginkgo enzymatic hydrolysate enhanced the total polyphenolic contents. Besides, in this study, the antioxidant activity of ginkgo grape wines were measured by two different analytical methods:[1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay,2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+)) radical cation decolourisation for the evaluation of reducing power and correlated them with the total polyphenolic content. The results indicated that the antioxidant activities of the ginkgo grape wines were closely related to the total phenolic contents, and there was a linear correlation between the antioxidant activities and the total polyphenol contents of ginkgo grape wines.