Study On The Artifical Ageing Of The Grape Wine

The claret of China Great Wall wine limited company was used as the test material, the methods of freezing, heating temperature, microwave, adding citric acid.and ozone were used to accelerate the ageing of the grape wine, the contents of the ethyl formate, ethyl acetate, ethyl butyrate, propyl alcohol, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate and ethyl lactate were analyzed by the GC-17A(SHIMADZU) and analysis sense-organic evalution was made to analyze the sensory property of the grape wine, the influence of the different artificial ageing methods on the flavor and quality of the grape wine were analyzed, the suitable differently ageing condition was determined, the suitable and fast artificial ageing methods of the grape wine were established. Experimental results indicated that:1. The grape wine was disposed at the -4~-5 ℃ freezing temperature, the contents of total esters of the grape wine increased, the contents of total higher alcohols reduced, the scores of sense-organic evalution increased from 55 to 67. The grape wine flavor changed gently, the astringency flavor reduced, fragrance increased.2. The grape wine was disposed at the 40℃, 50℃ and 60℃ three kinds of different heating temperatures, the contents of its total esters increased the maximum at the 5th day then reduced, the contents of total higher alcohols reduced, the contents of total esters of 50℃ heating processing 5 days were higher than 40℃ and 60V heating processing, the contents of total higher alcohols were remarkable lower than 40 ℃ and 60℃ heating processing, the scores of sense-organic evalution were extremely remarkable higher than 40 ℃ and 60 ℃ heating processing. The color, fragrance and flavor of the fresh grape wine after the heating treatment had the improvement and had the old wine flavor.3. The grape wine was disposed at M.High fire and Med fire microwave processing, the contents of total esters and higher alcohols reduced, the scores of sense-organic evalution increased at the 2min then reduced. When the grape wine was treated for 2min, the contents of total esters of Med fire microwave processing were higher than M.High fire microwave processing, the contents of total higher alcohols were lower than M.High fire microwave processing, the scores of sense-organic evalution were higher than M.High fire microwave processing. The grape wine fresh astringency reduced, had the bitter taste slightly, the taste is gentle.4. The grape wine was added the citric acid of 0.1 %, 0.2 % and 0.5 %,the experiment indicated, it played the certain role to the esterification function for adding the certain proportion the citric acid in the grape wine, the production quantity of the total esters increased, the contents of total higher alcohols reduced, the grape wine fresh astringency reduced, fragrance increased. 0.2% citric acid were remarkable to the esters increase performance, the scores of sense-organic evalution were higher than the control samples, 0.1% and 0.5% citric acid treatment.5. The grape wine was disposed at 400mg/h and 200mg/h the live oxygen, it accelerated the grape wine interior oxidation and esterification reaction. When the grape wine was treated at 400mg/h for 5min and 200mg/h for 20min, the contents of the total esters were higher, the contents of total higher alcohols were lower, the scores of sense-organic evalution were highest at 83 and 84. The grape wine was gentle, full and the flavor is good.6. The experiment of combination ageing the grape wine indicated that the suitable and fast artificial ageing methods of the grape wine was adding theacid------heating------live oxygen processing, the grape wine was added 0.2% citric acid,heated at 50°C for 5 days, then treated by the live oxygen at 400mg/h for 5min, the contents of the total esters increased, the contents of total higher alcohols reduced, the grape wine fresh astringency reduced, fragrance increased, the taste was coordinated, the flavor sensory remarkable changed.7.The major aroma compounds of the grape wine were analyzed by the Gas Chromatography, Chromatography condition: The GC-17A equipped with a flame ionization detector (FID) was used. 2ul of extracts was injected in the split mode into a CP-Wax 57 CB, 25mx0.25 mm. Shimadzu). The carrier gas: N2 at 75kpa, H2 at 60kpa, Air at 50 kpa. The split ratio at 1:50, the column flow at 0.9 mL/min. Injector and detector temperatures were 200°C and 200 "C. The oven temperature program was as follows: 40°C for 0 min, 15 °C/min up to 65°C, 2°C/min up to 80°C, 30°C/min up to 180°C and 5 min at 180°C.