Aroma Components Analysis Of Wine And Study On The Ingredients Of Antioxdent In Grape Seeds

Wine-making techniques was discussed, while physical, chemical properties and sensory indicators were determined.Chose Solid phase microextraction (SPME), gas chromatogram (GC), combined with mass spectrum (MS) to analyze the aroma composition of wines. Meanwhile took the grape seeds after fermentation as raw material in order to learned the effective antioxidant.Compared physical, chemical properties and sensory indicators of commodity wines and home-made wines made with different grapes in same craft,it showed that the qulity of wine was determined by the kinds of garpes, then was the craft, compared from the wines in Gansu, Ningxia, Xinjiang provinces, Wine product with Gansu grapes had the best qulity.Volatile aroma components were tested, the results indicated that different wines in same regions nearly had the similar content, while in this condition had their special aroma. Same wines in different regions, the componets of aroma extremely difference, and geographic differences was the main factor leading aroma difference, following was the verity. Wine and its grape had the common characteristic proved grape aroma was part of the wine aroma.Cable-extraction method was used to extract oil in the grape seeds, after that added it into rape seed oil for anti-oxidation experiments, through determining the peroxide value and acid value, showed that the antioxidant activity was obvious; got ethanol extracted polyphenols in grape seeds, the antioxidant properties of their study results showed that the GPC had intense reduction capacity , and it ccould effectively cleanout hydroxyl radical.and superoxide anion.