Study On Brewing And Volatile Constituents Of Xinjiang Thompson Seedless Wine

Thompson Seedless is one of the characteristic grape varieties in Xinjiang, Thompson Seedless grape yield is mainly used for making dry and fresh products, The structure of postharvest products is relatively simple. Breaking the traditional philosophy and mindset, innovation and development, it is inevitable trend and the direction to achieve seedless grapes sustainable development. This paper studied on the fermented characteristics of Xinjiang seedless grapes and the detections of volatile components of seedless white wine, compared with Riesling and Chardonnay. The main contents are as follows:(1) Physical and chemical indicators of seedless white grapes were analysised, the results showed that: Grape soluble solids 21 ° Brix, total sugar 200 g/L, total acid 7.60 g/L, tannin 0.45 g/L, p H value of 3.90. the main physical and chemical indicators Xinjiang seedless grape wines meet the basic requirements for raw materials. Were net juice fermented with yeast EC1118 seedless white wine, Its alcohol content 10.70%(v/v), total acid 4.88 g/L, sugar 1.76 g/L, volatile acid 0.21 g/L, dry extract 22.25 g/L, chroma 0.39 total phenol 2.21 g/L tannins and 2.13 g/L, p H value of 3.72. Physical and chemical indicators is balanced and typical outstanding.(2) By measuring seedless grape soluble solids content determined the optimum maturity of the harvested grapes, the results showed that: when the grape soluble solids content of 20 ° Brix, PH 3.15, total sugar 194.71 g/L, total acid 6.09 g/L, total phenol 0.16 mg/L, tannin 0.39 mg/L. the color of brewing wine was straw yellow, clear and transparent, elegant aroma is pleasant, smooth taste, strongly, full integrity, long aftertaste, typical outstanding, had best quality.(3) Through optimized the extraction conditions of solid phase micro of seedless white wine samples, determined the best pretreatment method was: wine samples 8.00 m L, Na Cl 1.50g; samples pre-equilibrated temperature 50 ℃, 20 min; extraction temperature 50 ℃, extraction time 40 min.(4) Using Solid Phase Micro-Extraction and GC-MS technique detected the volatile compounds of seedless,Riesling,Chardonnay wine, the results showed that: the volatile components of Seedless were 28 kinds of wine, volatile components of Riesling were 28 kinds, volatile components were of Chardonnay were 25 kinds. The highest content of volatile components in Xinjiang seedless, Riesling and Chardonnay were alcohol, next were esters. Wines brewed with different grape varieties, its type and content of volatile components significant differences in esters, alcohols, aldehydes and acids.