Analysis On Aromatic Compound In Muscat Wine From Tianjin Hangu

The Muscat wines from Tianjin Hangu Muscat at different stages of ripening were brewed using different methods and different yeast. The volatile components from Muscat wines were extracted by Headspace Solid-phase Microextraction, analyzed by GC-MS. There were60components identified from the aromatic compounds. The results showed that alcohols, esters, acids and terpenes are the major constituents. Esters whose content was40%to60%took up the largest portion. The following was alcohol, taking up16%to45%, and terpenoid substances, acid and other compounds took up8%to20%,0.04%0.024%～0.867%, respeccctively. The differences of aroma constitutions among different wines are not obvious, while the aroma contents of each wine were significantly different. By principal component analysis, the normal temperature fermentation method was considered to be a better method that grape varieties aroma outstanding. The aroma level of wine fermented by active dry yeast1was much higher.Through the analysis of aromatic components, we can make a preliminary identifica-tion of the peculiarly aromatic compounds of Tianjin Hangu Muscat wine. The esters include isoamyl acrylate, ethyl decanoate, ethyl octanoate, citronellyl propionate, linalyl isobutyrate. The alcohols include butylenes glycol and phenethyl alcohol. The terpenes include farnesol. limonene terpinene. nerol. citronellol, a-terpineol.There were36types microbe isolated and purified on the grape skins. The sequences of16S rDNA of bacteria and18S rDNA of yeast were analyzed. Most of the culturable bacteria and yeast were identified on the Muscat grape skin. There are18different species genera in total. One type belongs to actinomycetes, seven types belong to yeast, and ten types belong to bacteria.By screening characteristics of wine yeast from grape skin, we selected the yeast with high β-glucosidase activity, low H2S level, better alcohol tolerance ability, good cohesion, better SO2tolerance ability, and better production ability of glycerol. Their number was6.12,21,31,37.By analyzing aromatic components of wine brewed by the selected yeasts, we consider that the5th wine sample brewed by the31st yeast was better. The total amount of phenols and dry dip are much higher, the relative content of esters and terpenes are higher, and the relative content of phenethyl alcohol is higher. So the31st yeast is considered to be the best strain that can highlight the typical aroma of Muscat wine.