Analysis On The Dynamic Change Of Composition Of Aroma Compounds In The Process Of Fermentation Of Dry Wine Of Merlot

The wine, one of the alcoholic beverage, was brewed by yeast fermentation. Wine flavor and typicality were decideded by aroma that was the primary factor to constitute the quality of wine. The fermentation aroma or the liquor aroma was called the second aroma. The alcohols and esters as the main body of the wine. aroma were the vice products of yeast fermentation. The wine was considered that has the life because of its aroma component complex and changeable. Merlot was one of world famous wine-making variety, and it has high sugar, heavy fruit flavour, shows purplish red, and tastes plancyrounded and thicky.In order to study the dynamic change of aroma components from Merlot dry red wines in fermentation process, as well as the influence of the craft operation point for wine body aroma, the aroma components of samples were analyzed from grape raw juice to the ethyl alcohol fermentation end by solid phase micro-extraction(SPME)and gas chromatography-mass spectrometry (GC/MS), the qualitative analysis were determined by MS. The relative quantification were calculated by the area normalization method. The method of quantitative analysis was standard addition method and 57 kinds of important aroma components were quantified.316 volatile aroma components in 2007, 2008 and 2009 Year's liquor samples were identified by GC/MS, including 101 kinds of esters, 59 alcohols, 33 organic acids, 20 terpenes and phenols, 43 carbonyl compounds, 42 alkanes and 18 others. The result showed that the composition and content of the aroma materials had changed in the process of alcohol fermentation; The types of the aroma components were same but the comparative contents different between the samples from the workshop's and laboratory's; At the end of fermentation of Merlot dry red wines, 16 kinds of aroma components from raw juice were the contribution materials of the varietal aroma, and 31 aroma components from the fermentative process of the fermented.26 kinds of esters, 12 alcohols, 9 organic acids, 5 terpenes, 4 carbonyl compounds and styrene in 2007, 2008 and 2009 Year's liquor samples were quantitated by the standard addition method. It showed that the contents of the main aroma components changed on regularity in the fermention; The higher contents'aroma components between the samples from the workshop's and laboratory's were similar, but the contents of aroma components in laboratory's mid-term fermenting mash and the artesian wine were higher; Variance analysis showed the influences caused the alcohol fermentation and other biochemical reactions to wine were obvious in the aroma components, the influence of the treatments by pectinase and SO2 to the esters and alcohols in the grape juice was slighter; And the prominent degree of various odors were different in various samples.