Study On The Flavor Components Of Muscat Hambourg Dry Red Wine

The aroma compounds of the main cultivated varieties which was Muscat Hambourg and their wines from Changli and Hangu were analyzed by GC-MS. The results showed that aromatic compounds had different evolutions with different fermentation process, and the consistency of phenylethyl alcohol was measured.The wine of Hangu had better taste than Changli's. And phenylethyl alcohol contents of Hangu Muscat Hambourg wine was 0.88mg/L, while it was 0.63mg/L of Changli wine. The wine made by fresh grape had better taste than by stored grape, and phenylethyl alcohol contents of the wine made by stored grape was only 0.64mg/L. According to the phenylethyl alcohol contents was more than others, 70%crashing ratio was the best for Muscat Hambourg dry red wine.Meanwhile, the wine which was used enzyme 1 when impregnation was of best texture, and its phenylethyl alcohol contents which was 0.92mg/L was the highest, and the best working time of the enzyme 1 was one hour.Ten kinds of Wine instant dry yeast were studied. The quality and flavour of wine was improved by Nine of them unless BY dry yeast. The rose fragrance of the wine fermented by ICV dry yeast was most delightful, and its phenylethyl alcohol contents was 0.93mg/L which is the highest.The natural colorant and flavor of wine will be lost by using clarification preparations, that phenylethyl alcohol contents was decreased. After the aging process grape fruit flavors were enriched, and phenylethyl alcohol contents of the aged wine was low to 0.82mg/L, but it created a crisp well balanced wine. The refrigerating storage did not make much difference about the Aroma componen and phenylethyl alcohol contents of Muscat Hambourg wine.