The Research On Dehydrated Grape Wine With Chemical Composition And Analysis

The modern food science researching of wine has made it clear that in which of the compounds,decide the wine color,the wine quality and the wine characteristics.In order to improve the effective components,a variety of techniques are invented for improving the extraction of grape berries.This paper,based on the current researching results,refers to the the main theoretical and practical modern processing technologies,finally choose dehydration pretreatment as main method.And a new HPLC method for detecting 12 monophenols,specially including Polydatin,was studied in this experiment.An Agilent U3000 HPLC with a Scientific Thermo Hypersil Gold 250x4.6mm 5μm column was used.And with a gradient elution with acetonitrile-acid water as the mobile phase at 30℃.The flow rate was 1.0 mL/min.And the injection was 10μL.The signals of 280 nm and 320 nm were detected and saved by a diode array detector(DAD).The result was successful.This paper mainly showed that1.With a 250x4.6mm 5μm column,gradient elution,acetonitrile-acid water mobile phrase,at the signals of 280 nm and 320 nm.All the 12 monopheonals are isolated successful.2.By dehydrating grapes with the process of heating and drying.The substance of grape is concentrated because of the loss of water.The temperature of the air was 35,40 and 45 degree,respectively,the dehydrating rate of Cabernet Sauvignon was 25%,30%and 35%.The same grape wine comparison was used without pretreatment.When the water loss is 35%,the alcohol of Cabernet Sauvignon wine reached 15.8%(v/v),and the residual sugar content is 9.2g/L,the total phenol content is 2363.6 mg/L,all of which are significantly improved and the overall quality is higher.3.The statistical method of response surface optimization and generalized linear model modeling were used to analyze the effect of different pertreatments on the polyphenols of wine.The optimal of the method was at drying temperature 39 degree,drying rate 35%,which provides a theoretical basis for further researching and the developing of dehydrated wine industry.4.The different small areas of Shanxi province wine and dehydrated wine were analyzed by the HPLC method established before,in order to understand current wine better,and seeking improvements.