Studies Of Affection Factors About Aromatic Components In Wines

Wine aroma is an important sensory index of estimating wine quality, and the aromatic substances are also important components of grapes and wines. Many factors can affect varieties and content of aromatic substances, including grape varieties, climate and agrotype in a particular region, grape cultivation and winemaking tech-nologies, etc.In this paper, four separate experiments based are designed for research aroma differences. The first experiment is the diversities of volatile compounds in different kinds of red dry wine in the same area. The second experiment is volatile substances' differences of red dry wine made of the same variety of grape from three different regions. The third experiment is diversities of volatile compounds in wines made in different kinds of technologies. The forth experiment is influence on volatile substances' difference by adding gl ucosidase during fermentation.In the first experiment, Cabernet Gernischet, Syrah, Melot and Cabernet Sauvignon grapes from Xinjiang are used, and the wines are extracted by solvent extraction and analyzed by GC/MS, then the volatile compounds can be determined by peak area normalization methodIn the second experiment, Cabernet Sauvignon grapes from Xinjiang, Yunnan and Yantai are used, and the wines are extracted by solvent extraction and analyzed by GC/MS, then the volatile compounds can be determined by peak area normalization method.Cabernet Sauvignon grapes are the same materials in wines made in different kinds of technologies and adding glucosidase experiments. Thereinto, the third experiment designed short-term soaped wine, Maceration Cabonique, theromaceration and icewine techno-logies to discovery distinctly influence to aroma compounds in those wines made in different brewing technologies, while the forth experiment can detect and analyse the influence of glusidate dosage and adding phases.Above all, we can offer some credible basises to making good wines by studying those important factors. The main results are as fallow:1. Chemicals constituents of the volatile compounds from different variety wines in geographic origin of Xinjiang and the difference among them were studied. In this paper, aroma compounds in Cabernet Sauvugnon, Syrah, Merlot and Cabetnet Gernischt red wine were extracted by Liquid extraction and analyzed by Gas Chromatography/Mass Spectrometry. The result indicates that totally 47 peaks,44,42,41 and 42 kinds of aroma chemical composition are identified in Cabernet Sauvugnon, Syrah, Merlot and Cabetnet Gernischt red wine, respectively. They are mainly esters, fatty acid, aralkanols,terpenes and other chemical groups.2,3-Butan ediol, Benzeneethanol, Ethyl lactate are main aroma substance.The higher relative contents and patterns of aromatic compounds such as aralkanols and esters were similar, whose content are different from each other. But characteristic trace aroma components were very different, which led to a unique aroma and style for different variety wines. Acetal and rhodinol are mutual aroma substance, and there are more kinds of aroma trace components in Cabetnet Gernischt dry red wine.2. Alcohols, esters, acids, carbonlys, terpenes and hydroxybezenes are main aroma tic compounds in Carbernet Sauvignon red dry wine. Some thiols, pyrazines and hydroxybezenes such as 3-(Methylthio)-1-propanol, Pentyl acetate, methoxy-4-ethyl-Phenol,4-Ethyl-2-methoxyphenol and 3-Hydroxy-2-butanone are main characteric aroma compounds.3.47,43 and 50 kinds of volatile compounds are found in three Carbernet Sauvignon red dry samples of Xinjiang, Yunnan and Yantai. While 37 kinds are mutual aroma including Ethyl lactate,2,3-Butanediol, Hexanoic acid, Isobutanol and Benzene ethanol which are esters, alcohols and acids. The results show that obvious defferences in three samples of Carbernet Sauvignon wine are sorts and contents of esters which reach their maximum in Yantai sample, while Yantai and Xinjiang samples are equal to each other at their content, and none of them is as much as Yunnan samples. But the kinds of acids and alcohols are apptoximately same.4.66,76,64 and 39 kinds of volatile compounds are separately found in short-term soaped wine, maceration cabonique wine, theromaceration wine and icewine, which are mostly alcohols, esters, acids carbonlys and terpenes. Differences of technology can greatly influence fermental aroma in wines. Short-term soaped wine has a faint scent, Maceration Cabonique wine has a full-bodied aroma which covers variety aroma and there are some zymolytic odors in theromaceration wine, while icewine has a ideal balance between sugers and acids. Mature extent of grape largely determined fermental aroma in wine. The more sugers grapes have, the more abundant wine aroma own. Proportion and content of alcohols, esters, acids and terpene in wine are largely depend on technology, so we can improve these fermental conditions to acquire good flavor during the whole process.5.55,94 and 92 kinds of volatile compounds are separately detected in blank samples and glusidate samples which are seperately added 0.1 g/L and 0.2g/L glusidate during initial stage of fermentation. Compared with blank samples, varieties and content of many volatile compounds in all samples, such as esters, carbonlys, terpenes and amino acids distinctly increased. Esters, benzenealcohol and terpenes have reach their maximum in wine samples added 0.1 g/L glusidate, while adding 0.2g/L glusidase during fermentation, aroma gross will reduce on the contrary. The optimal glusidate dosage is 0.1 g/L.6. In wine samples added 0.1 g/L glusidate during fermental initial stages, anaphase and the end of alcoholic fermentation,170 volatile aromatic compounds are found, including 25 alcohols,79 esters,81 fatty acids,10 carbonlys,17 benzenealcohols and terpenes,8 amino acids and 13 others such as acyls, olefins and aethers.Influences of adding glusidtae during different fermential phases to on varieties and content of aromatic compounds are immense. Esters, alcohols, carbonlys, benzeneal cohols and terpenes have the maximum in wine samples which were added 0.1 g/L glusidate during alcoholic fermential initial stages. Adding 0.1 g/L glusidtae during alcoholic fermential anaphase resulted in increase of aromatic compounds, but the contant of aromatic compounds decreased, especially acid. The kinds and content of benzenealcohols, terpenes and carbonlys increased too. Adding 0.1 g/L glusidate after alcoholics fermentation arosed more alcohols, esters, acyls, olefins and aethers but fewer acids. Wine aroma have been enhanced as a whole via this method.