Differences Of The Volatile Compounds Between Brandy Raw Wine And Freshly Distilled Brandy

Volatile components have extremely important influence to the odor and the taste sensory characteristics of brandy. During the production of brandy distilled craft brewing process plays a key role. It seems to the grape variety of brandy fermentation and natural flavor compounds by the formation of the aroma compositions in the most optimal ratio of freshly distilled brandy, and to the follow-up of aging aromatic substances provided.It was provided raw materials wine and brandy distilled twice for freshly distilled brandy as the research object from Yantai Changyu group Co., LTD. Adopted head-space solid-phase micro-extraction (HS-SPME) as pretreatment method, coupled with gas chromatography-mass spectrometry technology, analyzed the kind and content of volatile compounds of the raw material and the original brandy samples, found the volatile of brandy raw material aroma compositions transferred to evolution of the freshly distilled brandy.Main research contents are as follows:1) This dissertation was firstly introduced the history of the brandy and brandy distilled, introduced different foods at home and abroad, including alcohol volatile compounds in the pretreatment method and the analysis method and its advantages and disadvantages, and discussed the methods in brandy volatile matter in the application.2) The samples adopt the HS-SPME technology pretreatment method, after extraction time, optimization balance time, extracting temperature, desorption time, adsorption time, ethanol concentration, and the amount of salt etc extraction conditions, Sure the HS-SPME extraction conditions for extracting temperature50℃, ethanol concentration10%(v/v), add the amount of salt1.5g/5.0mL, extraction time30min, extraction head with5min desorption time.3) The optimization of HS-SPME conditions, combined with the GC-MS spectrometry using DB-wax polarity column, qualitative and quantitative analysis the wine and original brandy of volatile constituents. Volatile compounds were identified more than228. Among them higher alcohols, volatile acids, esters and aromatic compounds of the wine and brandy was the important composition, but the content differences.