Quality And Safety Analysis Of Deacoholic Wine And Grape Spirits Based On Permeable Vaporization Membrane Separation Technology

This study took Xinjiang Cabernet Sauvignon dry red wine as the material,using osmotic vaporization membrane separation technology to make Cabernet Sauvignon dry red wine into deoling wine and grape spirits,explored the differences in polyphenol substances and in vitro antioxidant indexes of Cabernet Sauvignon dry red wine,deacoholized wine and grape spirits after deaeration,and then detected and analyzed the aroma components of the three samples by HS-SPME-GC-MS technology,and finally the safety indicators of the three samples were detected to explore the production of deacoholized wine by permeable vaporization membrane.The difference in safety between grape spirits and dry red wines,the specific research results are as follows:（1）Using Cabernet Sauvignon dry red wine as raw material,cabernetized film technology to make cabernet sauvignon dry red wine into deol wine and grape spirits,compared with dry red wine,the total phenol content of deol wine increased by 21.59%（P<0.05）,the total flavonoid content increased by25.21%（P<0.05）,the total flavonoid content increased by 20.00%（P<0.05）,the total anthocyanin content increased by 35.64%（P<0.05）,the total phenol content of grape spirits decreased by 23.00%（P<0.05）,and the total flavonoid content decreased by 27.04%（P<0.05）,the total flavane-3-alcohol content decreased by 13.56%（P<0.05）,the total anthocyanin content decreased by 11.82%（P<0.05）,compared with dry red wine original wine,the deoled wine DPPH free radical scavenging power increased by 17.45%（P<0.05）,ABTS⁺free radical scavenging power increased by 9.19%（P<0.05）,and the hydroxyl radical scavenging power increased by 2.82%（P>0.05）.Grape spirits decreased DPPH free radical scavenging by 30.27%（P<0.05）,ABTS⁺free radical scavenging power decreased by12.83%（P<0.05）,and hydroxyl radical scavenging decreased by 4.48%（P>0.05）.The organic acid content of three samples was detected by ion chromatography,the original wine of dry red wine contained 8 kinds of organic acids with a total content of 250.89 mg/L,and the deacoholic wine contained 9 kinds of organic acids,with a total content of 468.62 mg/L grape spirits containing 4 kinds of organic acids,with a total content of 11.08 mg/L,the organic acid content in deoxant wine was higher,and the organic acid content in grape spirits was low.（2）The aroma substances of the three samples are tested.In the 3 samples,a total of 47 aroma substances were detected,of which dry red wine had 44 aroma compounds,deoled wine contained 42aroma compounds,and grape spirits detected a total of 26 aroma compounds.The total aroma composition of dealoled wine is 64.98%of the original wine of dry red wine,the total aroma composition of grape spirits is 132.65%of the original wine of dry red wine,and the deoling wine retains most of the aroma types in the original wine of dry red wine,and the total amount of aroma components in grape spirits is more obvious than that of dry red wine original wine,and the aroma types are missing more,but its main aroma components are esters.The main components of the 21 aroma substances in dry red wine,deaeration wine and grape spirits were analyzed,and the variance contribution rates of the two main components were 74.80%and 25.20%,respectively.（3）The first stage of detanol 6 h,9 h and 12 h detaneous wine samples,and the second stage enriched 6 h,9 h and 12 h grape spirits samples,the determination of urethane,biological amines,ochremyxin A,methanol,Fe³⁺,Cu²⁺residual content,the results show that in the primary system,urethane,ochretoxin A,biological amine,Fe³⁺,Cu²⁺content increased in deol wine,methanol content in deol wine,in the secondary system,Ethyl carbamate,ochratoxin A,bioamines,Fe³⁺,Cu²⁺decreased in grape spirits and methanol levels increased in grape spirits.However,all indicators meet the relevant national standards,and deaerated wines and grape spirits have good safety.