| There are so many necessary nutrition in wine and it is healthy to often drink wine. The wine industrywill have a vast vista with the enhancing of people's life and the consciousness of health protection.Fresh wine is rough and less coordinate. In order to improve it's quality, fresh wine needs to be storedup. And this process of storage is named aging. But the process of aging is very long in natural condition.So the artificial aging technologies emerged as the times require. To nowadays, there are many methods toshorten the process of aging. But all these methods are not suitable to be used in industry.Pulsed Electric Field (PEF) technology is suitable to be used in food industry, because it has manystrong points such as uniform heating, short treatment time and less destruction to nutrition and the color offood. Now this technology is abroad used in sterilization in food industry. It's the first time to use it inaccelerating aging of dry red wine.This study will first use PEF technology in wine's aging treatment through changing electric fieldstrength, pulse number and treatment temperature. Throughout the treatment process is in room temperature,so it needs less energy. It's suitable for mass production in industry. This technology has a strong practicalsignificance and great value. All this paper includes the following aspects:1,Determine the aroma components of wine produced in 2005,2004 and 2003 by gas chromatographyand mass spectrometry (GC/MS) analysis. The results of research proved that the contents of alcohol andfusel oil have a downward trend, but the contents of phenylethanol, total ester and total acid have a upwardtrend.2,Single-factor experiment showed that the contents of alcohol and fusel oil have a downward trendby appropriate PEF treatment, but the contents of phenylethanol, total ester and total acid have a upwardtrend by appropriate PEF treatment. Comparing with the wine untreated by PEF, the wine treated by PEFhas better indexes of aroma components. The results showed that PEF technology could accelerate wine'saging and achieve the same effects to the wine produced in 2003. Through comprehensive considering,selected electric field strength 5,10,15 kv/cm, pulse number 2,5,10, treatment temperature 10,15,20℃as the condition of orthogonal experiment.3,Through the orthogonal experiment, determined that the most important factor of aging effects ispulse number, the second important factor is electric field strength and the last important factor is treatmenttemperature. The most suitable PEF condition of accelerating aging is that pulse number is 2, electric fieldstrength is 10 kv/cm and the treatment temperature is 10℃. Comparing this sample treated by most appropriate PEF condition with the nine samples of orthogonal experiment and the three samples untreatedby PEF, we can find that the wine treated by most appropriate PEF condition has the highest score of sensequality. It also proved the results of orthogonal experiment.4. Inferred the principle of accelerating aging through Nuclear Magnetic Resonance (NMR)technology. We can infer the strength of hydrogen bond between internal molecule through the change ofchemical shift and peak area. The results showed that the molecule of alcohol and water could form stableassociation structure by the treatment of appropriate PEF in short time. And the PEF can provide energy foraging, so it can shorten the process of aging.In summary, PEF technology can accelerate the process of aging and improve the components ofaroma in short time. This study has great academic value and it will create economic returns for enterprisesonce used in actual production.This paper only studied on the change of aroma components in dry red wine initially. Much moreresearch should be done to make sure the interaction between various aroma components in the future.
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