Study On Brewing Technology Of Aronia Melanocarpa And Cabernet Sauvignon Port Wine

Alcohol fortification of the incomplete fermented port base wine is the technological feature of port wine,and several port original wine brewed by this process are mixed to make finished port wine.As a new type of small berry,Aronia Melanocarpa has thick skin,astringent fruit,rich anthocyanins and high nutrients.At present,the development of alcohol products using it as raw material is less,which is suitable for brewing alcohol fortified drinks with high sweetness Cabernet Sauvignon.In this experiment,A.Melanocarpa and Cabernet Sauvignon were completely mixed in the early stage of port base wine fermentation,the fermentation technology of port base wine was explored,differences in volatile components of distilled wine with different varieties of grapes added at the end of fermentation and blending technology of finished port wine were also explored.Finally,the best brewing technology of port wine mixed with A.Melanocarpa and Cabernet Sauvignon was determined.The main test results were as follows:（1）The anthocyanin content and sensory evaluation were used as the indexes,according to the results of single factor test,combined with response surface methodology,the fermentation process of mixed port base wine made of A.Melanocarpa and Cabernet Sauvignon was optimized.The results showed that the best fermentation technology of mixed port base wine made of A.Melanocarpa and Cabernet Sauvignon is:the mass ratio of raw materials was 1:0.8,the fermentation temperature was 24℃,SO₂addition amount was 75 mg/L,the initial sugar concentration was 220 g/L and the initial p H was 3.5.Under this condition,the anthocyanin content was 379.26 mg/L,the accuracy of port base wine was 7.50%Vol,the sensory evaluation was 84.20.（2）Using the 3 kinds of A.Melanocarpa and Cabernet Sauvignon port wine which was added Thompson seedless,Chardonnay grape or Cabernet Sauvignon distilled spirit for Stopping alcohol fermentation as research objects,the volatile flavor compounds of these 3 research objects were determined by HS-SPME-GC×GC-TOF-MS with volatile aroma components analysis.The results showed that 68volatile aroma components were detected in the above 3 kinds of port wine,include esters 25,alcohols 21,acids 7,ketones 6,aldehydes 4 and others 5.Utilizing the Principal component analysis method to analysis common volatile substances and volatile compounds of the above 3 kinds of port wine,it turned out that esters and aldehydes was the major factor of port wine aroma quality.On the last,by establishing a new aroma quality evaluation model and making comprehensive evaluation,the conclusion was the A.Melanocarpa and Cabernet Sauvignon port wine which has added Cabernet Sauvignon distilled spirit had the best aroma quality.The addition of Chardonnay spirit was the second,and the addition of Seedless distilled distilled spirit was the worst.（3）To explore the effects of different blending factors on the quality of finished port wine and determine the best blending process parameters.The mixed port wine of A.Melanocarpa and Cabernet Sauvignon which was added Cabernet Sauvignon distilled wine,chardonnay distilled wine and Thompson seedless distilled wine was used as raw materials,3 port original wines with different addition amounts were selected.Taking the sensory evaluation as the evaluation index,the range of addition amount was determined according to the results of single factor test,the optimum blending process parameters were obtained by orthogonal test,and the volatile aroma components and physical and chemical indexes of port wine were analyzed.The results showed that the best blending ratio is to add Cabernet Sauvignon:add Chardonnay:add Thompson seedless=7:3:4.The finished Port hops were fruity,purplish red,moderate acidity,round taste and long aftertaste.Due to the high alcohol content,there was a slight burning sensation in the throat which has port wine style.After blending,the types of volatile aroma substances in port wine decreased,and all physical and chemical indexes met the national standard.