Developing Of Winemaking Technologies From Table Grapes

According to the international organization for grape and wine（OIV）statistics,Chinese grape acreage came to second in the world with 875 thousand hectares,83%than that is table grapes,wine grapes accounted for 11%.In China,table grapes output reached 13 million tons with its output large,mature centralized and weakened storage performance.While fruity alcoholic beverage is high value-added production in grape processing products.Although China is the world’s fifth largest wine consumer,more than 40%consumption is depend on imports,lacking of local traits grape wine products,causing wine industry develop slowly.Therefore,the research of grape wine series products not only for the development of grape processing industry,but also for targeted poverty alleviation work for rural revitalization.This study used the early stage of laboratory optimization wine yeast strains,using mixed fermentation brewing table grapes to enhance wine aroma.From the sensory quality、volatile compounds、polyphenols and color parameters to comprehensive evaluate wine quality,so as to optimize winemaking technology.On the basis,research and development the winemaking technology of table grapes brandy and table grapes-pomegranate,with volatile compounds as the main indexes to elevate wine aroma quality.The specific results as follows:（1）Research and development of winemaking technology of mixed fermentation for table grapes.Hutai number 8 and black sweet grapes are as material,in addition to the infarction was broken after cold soaking,natural rebound after adding mixed yeast（Hanseniaspora uvarum Yun 268+F33、Pichia fermentans H5Y-28+F33）to start fermentation.Semi-sweet winemaking and reasonable sontrol of fermentation temperature,with Saccharomyces cerevisiae single single fermentation as control.The physicochemical indexes、volatile compounds and wine sensory analysis are determined in the April of next year.Results show that Yun 268 mixed fermentation with F33（VV-HX）has highest aroma compounds contents（360.9 mg/L）,for contents of terpene、C₁₃-noisoprene、higher alcohols、phenyletyls、acetate and fatty acid ethyl esters increasing during winemaking,which bring tropical and small berry aroma traits to wine,and next is sweet fruity、floral、acid fruity and citrus aroma characteristic.Moreover,mixed fermentation significantly increased the content of total phenols,tartrate,total anthocyanins and the proportion of polymers in wine samples,and also had good effects on tannin-related gelatin index,ethanol index and hydrochloric acid index,so that the wine samples showed a red/green tone and a more stable color.Therefore,Yun 268 mixed fermentation with F33 has better effect on table grape wine aroma than H5Y-28 mixed fermentation with F33.（2）Research of table grapes brandy winemaking technology.Hutai number 8 as material to mixed fermentation（Yun 268+F33）and to product base liquor distillation.After normal stable clarification treatment,by pinching wine head,feints secondary distillation method to obtain 70%vol table grapes distilled wine,by adding water direct reduction degree method and adding 20%vol slaking table grapes distilling method for distilling of indirect reduction degree method,with saccharomyces cerevisiae single base liquor distillation wine and Spine grape liquor distillation as control.Volatile compounds are determined by SPME-GC-MS.Data statistical analysis results show that selected 86 kinds of aroma components were determined,including 20 varieties aroma compounds and 66 fermentative aroma compounds,which contents from 1.9 mg/L to 128 mg/L.Spine grape distillation has higher content higher alcohols.After ripening reduction degree,contents of acetate and fatty acids ethyl esters are increasing and higher alcohols decrease.Volatile compounds of hutai number 8 liquor distillation is mainly acetates、fatty acid ethyl esters and higher alcohols,ripening reduction degree contents of higher alcohols and acetates decrease slightly,ethyl esters increase.VV40ripening reduction degree wine sample has higher contents of terpene、C₁₃-noisoprene、short-chain fatty acid ethyl esters（SCFEE）and middle-chain fatty acid ethyl esters（MCFEE）,which lead to more abundant wine aroma traits.In a word,hutai no.8 table grape was brewed by mixed fermentation process,and distilled by secondary distillation method,and then by ripening and indirect reduction has more intense and complex aroma characteristics.（3）Research of technology for table grapes-pomegranate compound liqueur.In this study,table grape distillation wine as the base,the shaanxi fuping normal harvest of pomegranate fruit by peeling after crushing,vaccination saccharomyces cerevisiae start the alcoholic fermentation,the fermentation temperature is about 20℃.Specific gravity and temperature are monitored in the fermentation process,according to the final reducing sugar content in wine samples,using table grapes distilling termination of fermentation,set the reducing sugar 30 g/L and 2 g/L,20%ethanol concentration.To make table grapes-pomegranate compound Swiss sweet wine and table grapes-pomegranate compound Swiss,with c pomegranate fermented dry wine as control.Volatile compounds are determined by SPME-GC-MS in the April next year.Results show that 56 volatile compounds are detected during winemaking,including 12 varieties compounds and 44 fermentative aroma compounds,which contents from 209.9 mg/L to 378.6 mg/L,its mainly higher alcohols and phenylethyls.Grape-pomegranate composite Swiss wine and grape-pomegranate compound Swiss wine sample decrease the sulfur compounds and aldehydes and ketones compounds contents,which decrease raw potato,garlic traits in wine sample.Furthermore,grapes-pomegranate compound Swiss liqueur increases the acetates、higher alcohols and other esters contents,leading to increasing wine fruity、nut and frankincense aroma.Grape and pomegranate composite Swiss wine sample could increase concentration of terpene、phenolic acid esters、higher alcohols,esters,fatty acid and phenyletyls,which made wine aroma more complex.In a word,grape-pomegranate compound liqueur made by stopping fermentation has more complex and rich aroma characteristics.