A Study Of Fingerprint Of Phenolic And Aromatic Compounds In Skins And Wines Of Vitis Amurensis And Its Hybrid

The anthocyanin and non-anthocyanins phenolic compounds composition of grape skins and wines from six differnent Vitis amurensis and it's hybrid varieties were studied coupled with the HPLC-MS.And we also studied the dynamic changes for the anthocyanin and colour in the Zuoyouhong and Shuangyou wines enological process,and probe into the relation of anthocyanin and colour.At the same time,qualitative and quantitative determination of aromatic components of six wines were studied using the method of SPME coupled with GCMS. Taking the index(odour active values) into account,we evaluated the characteristic aromas for V.amurensis wine objectively.The results as follow:there is obvious difference in grape skin anthocyanin composition in different varieties.16 anthocyanins were identified in six V.amurensis and it's hybrid varieties skins,include 7 diglucosides,5 polymeric anthocyanins and 1 polymeric diglucosides.17 anthocyanins were identified in six V.amurensis and it's hybrid varieties wines,include 7 diglucosides,6 polymeric anthocyanins and 1 polymeric diglucosides.Acylanthocyanins was not identified in grape skins and wines from six V.amurensis and it's hybrid varieties.Pelargonidin -3,5- diglucoside was detected in six V.amurensis and it's hybrid skins and wines,which are not repoted in grapes and wines by our known.Result of clustering analysis and correlative coefficient analysis shows that,the anthocyanin composition of 'Zuoshanyi' grape skins and wines were different from the others.In 'Zuoyouhong' and 'Shuangyou' wine enological process,anthocyanins gross decreased all the while.Dynamic changes were semblable for peonidin-3,5-diglucoside and malvidin-3,5-diglucoside,peonidin-3-glucoside and malvidin-3-glucoside,petunidin-3-O-glucoside and petunidin-3,5-diglucoside,delphinidin-3,5-diglucoside and delphinidin-3-glucoside were unsteadiness in wine system.20 non-anthocyanins phenolic compounds were identified in six V.amurensis wines, include 5 benzoic acid species,7 cinnamic acid species,7 flavone species,1 resveratrol,non flavan-3-ols.Result of clustering analysis and correlative coefficient analysis shows that,the non-anthocyanins phenolic composition of 'Zuoshanyi','Shuanghong' and 'Shuangyou' were semblable.'Zuoyouhong' wines were different from the others.93 volatiles in six V.amurensis and it's hybrid varieties wine were identified,included 29 esters,28 alcohols,15 terpene,7 acids,5 aldehyde,3 hydroxybenzene,3 ketone,2 sulf-compound and 1 furan compound,among them,esters and alcohols accounted for above 90% of the global aroma of wine,they are primary aromas of V.amurensis wines.19 aromatic compounds,namely 1-butanol,3-methyl-,acetate,1-butanol,3-methyl,hexanoic acid,ethyl ester,1-hexanol,3-hexen-1-ol,(Z)-,octanoic acid,methyl ester,octanoic acid,ethyl ester, benzaldehyde,1,6-Octadien-3-ol,3,7-dimethyl-,decanoic acid,ethyl ester,butanedioic acid, diethyl ester,ethyl 9-decenoate,1-propanol,3-(methylthio)-,acetic acid,2-phenylethyl ester,2-buten-1-one,1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-,(E),hexanoic acid,benzyl alcohol, phenylethyl alcohol and octanoic acid jointly constituted the characteristic aromas of V. amurensis wine.