Key Aroma Components Of Cherry Wine And Influence On Aroma Components Of Fermentation Process

This research included looking for an effective method extracting and accuratly quantificating aroma components of cherry wine; determining the key aroma components of cherry wine; finding out change regulation of aroma components during fermentation process.HS-SPME conditions were optimized:8mL sample and 0.lOg/mL sodium chloride were added in a 20mL vial, using 50/30μm DVB/CAR/PDMS fiber extracting 30min at 55℃.A total of 84 kinds of aroma substances in 7 commercial cherry wines were detected. In all quantitative compounds, isoamyl alcohol, ethyl acetate and benzaldehyde were the top three substances. Principal component analysis and cluster analysis showed that they could well distinguish different cherry wines.Combined GC-O results with OAV values of D-10 (2010), a total of 13 substances were approved important aroma components by two methods, namely, isoamyl alcohol,3-ethoxy propanol, hexanoic acid, octanoic acid, ethyl propionate, ethyl-2-methylpropanoate, ethyl butyrate, ethyl caproate, ethyl octanoate, benzaldehyde, methyl benzoate, ethyl cinnamate, eugenol. Benzaldehyde, methyl benzoate and ethyl cinnamate were considered exclusively feature aroma components of cherry wine.Tracking and detection was done during the fermentation process of cherry wine. Especially in the first 14d, the fermentation process was relatively severe. A variety of low boiling point alcohols increased; the concentration of acids increased slowly; the total concentration of esters increased in the fermentation process. Ethyl acetate and ethyl octanoate generated mainly in the first 14 days but ethyl propionate generated mainly in the first 35 days. Most aldehydes, ketones and monoterpenes were quickly consumed to zero or lower than instrument detection limit. However, the total concentration of aldehydes and ketones increased.