The Study On The Flavour Of The Fermented Wine

The flavour is the important factor of the wine, and also influence the quality of the wine. The typical characteristic not only reflect on the stage of the fermentation, also relate with the Muscat Hamburg grape.This thesis analysis the aroma of the Muscat Hamburgb wine, and use the Hangu Muscat Hamburg grape to make the different type of wine to analysis the diversity. Using different process with the Muscat Hamburgb grage to make wine, such as storage time and crushing technology to analysis the change of aroma of wine. With the Changli Muscat Hamburgb grage for comparison to analysis the differerce of the aroma in the wine. The following is the results:(1) Cyclohex-2-ene-l-ol, cis-andtrans-isomeresand linalyl propionate are the typical aroma of the skin of the Hangu Muscat Hamburgb grage, and the content of the aroma is25.86%,15.53%,8.981%.Fenchylacetate, beta-limonene and cis-andtrans-isomeres, are the typical aroma of the juice, and the content of the aroma is11.28%,9.402%,9.066%,6.820%.(2) The specific aroma in the wine is1-Butanol,3-methyl-,acetate and ethylester,4-decenoicaci, the content of the two aroma is37.59%and7.519%. With the extension of the storage time of grape, the content of1-Butanol,3-methyl-,acetate and the ethylester,4-decenoicaci of the wine what use the grape to make is reduced, and also the aroma kinds.(3) Linalool and1-Butanol,3-methyl-,acetate are the typical aroma of the wine with Hand crushing the grage, and the content is25.04%and23.40%. The content of the aroma with sepecial odor in the wine of mechanical crushing the grape is increased, the content of ethylester,(e)-4-decenoicaci increased to8.860%, the content of D-Camphene increased to3.025%. And the content of the aroma with rose taste reduced, such as the content of1-Butanol,3-methyl-,acetate is20.998%fewer, the content of Linalool is3.39%fewer.(4) The study on aroma in the wine in different regions. Linalool is the typical aroma of the two type skin, the content of aroma in the wine of Hangu and Changli is40.21%、32.26%. The content of Fenchylacetate which dose not exist in the juice of Changli grape of the wine of Hangu is8.235%, and is the typical aroma of the juice of Hangu grape. Linalool is the typical aroma of the two type wine, and the content is25.04%、20.13%.(5) Study on aroma of red wine and white wine of Muscat Hamburgb. The content of Linalool and3-methyl-, acetate is highest, and are the typical aroma of the two wine. In the white wine, the content of Phenethyl alcohol, Ethyl laurate, beta-limonene, Ethyl ester of tetradecanoic acid respectively is6.401%,3.432%,0.903%,0.774%, and content of the four aroma respectively increased by1.744%,1.485%,0.164%,0.663%than the red wine.