| Aroma is one of important factors to value the wine sensory quality. There are many kinds of components in wines, including alcohols, esters, organic acid, aldehydes, ketones, monoterpenes and so so. It is the combined contribution of these compounds that forms the character of a wine. The variety、the origin and the brewing technology of the wine greatly influence the types and concentrations of flavor compounds. The relationships between aromas and the influencing factors,such as wine of different varieties、origins and the brewing techonology, were studied in order to establish the reasonable technology and the standard of products about the Fermented sparkling wine. The main results of the paper are as follows:1. The optimum results of SBSE was extracted at 37℃for 60min, having wines salted to 30%. The aromas were separated effectively by the INNOWAX column. The contents of the monoterpenes testing by the method of SBSE were more than those testing by the mothod of the SPME.2. According to the order activity value (OAV) , the main aroma of the Muscat Hamburg in Hangu origin was the Linalol. The flower aroma was strong than the tree aroma and the berries.While the main aroma of Chardonnay was Ethyl butyrate. The berries was strong than the tree aroma and tropical fruits.3. According to the study of the flavor substances, we concluded that the wines from western were suitable for making aging wines, full of achhol body with higher acid, while the wines from eastern were suitable for making young wines.4. It was concluded the radio six to four of the grape juice between Muscat Hamburg and Chardonnay by the Sensory analysis. The yeast VL1 and the pectinase CL was chose for the Fermented sparkling wine accoding to the Cluster analysis and the Aroma Wheel.5. The kinds and contents of the Fermented sparkling wine was analysed by using the method of the SBSE-GC/MS. The methods GC-O and sensory tastes were also using for the Fermented sparkling wine. |
PDF Full Text Request