Aroma Composition In Han Xiang Mi Wine By Spontaneous Fermentation

Han Xiang Mi grape belongs to Western grape strain. It is characterized by seedless, disease resistant and cold resistant. The fruit is crisp, juicy and tastes sweet. The color of the wine is light red, which produces special aroma and tastes refreshing. In this paper, aroma components in Han Xiang Mi grape grown in Anshan area and the aroma components changes during spontaneous fermentation wine period were extracted using liquid-liquid extraction method and analysed by gas chromatography-mass spectrometry (GC-MS) combined with adding internal standard. Aroma components changes were analyzed in different fermentation periods of Han Xiang Mi wine and grasp its aroma variation. The main source of the aroma components and the relationship between changes in quality indicators were also analyzed.The component of aroma from the Han Xiang Mi brandy was also analyzed at the same time. Research resultes are foundation for the further development and utilization of Han Xiang Mi grape and its wine brewing quality barbed basis. The main results are as follows:1.35 aroma components were identified by GC-MS in Han Xiang Mi grape, of which esters(13), alkanes(9), alcohols(4), aldehydes(3), ketones(3)and other species(3). The main aroma components including:bis(2-ethylhexyl)adipate, n-Hexadecanoicacid, 1,2-benzenedicarboxylic acid dibutyl ester,ethyl 3-hydroxybutyrate,ethy 12,4-decadienoate, hexadecanoic acid ethyl ester, Hexanedioic acid, bis(2-ethylhexyl, (Z)-3-hexen-l-ol,etc. The main active components which according to the values of OVA were butanoic acid ethyl ester,(Z)-3-hexen-l-ol,methyl-salicylate,2-octanone, phenethyl alcohol,3-hydroxybutyrate.2.127 aroma components were identified in Han Xiang Mi wine during different periods of spontaneous fermentation, the main aroma components of which were alcohols, esters, acids. The largest number of the aroma components was identified in 30 days of fermentation, including 56 kinds of aroma components, while the great amount of the aroma component was 410.99 mg/L by GC-MS in 70 days of fermentation. The main arma components including:2,3-butanedio,1-lactic acid, lactic acid ethyl ester,3-methyl-l-butanol, phenylethy lalcohol,2-methyl-l-propanol.3. By comparison with the variety of the aroma components in Han Xiang Mi wine, in this process, alcohols, esters, and acids were identified being increased with the changing of time; On the contrary, the result showed that the carbonyl compounds (ethers, ketones) were demonstrated by being decreased with the passing time; As to other ingredients, they were showed by being volatile, that was increases first and then decreases with elapse of time.4. Throngh principle component anakysis, the important aroma components of Han Xiang Mi wine included:1-Propanol,1-butanol,2-methyl-l-Propanol,3-methyl-1-butanol, benzyl alcohol,2,3-butanediol, benzyl alcohol, phenylethyl alcohol,3-hydroxy-butanoic acid ethyl ester, gama-butyrolactone, butanedioic acid, diethyl ester, propanoic acid, 2-hydroxy-, ethyl ester and 2,5-dimethyl-4-hydroxy-3(2H)-furan. Comparing the aroma components of Han Xiang Mi grape and wine, benzene ethanol, ethyl 3-hydroxybutyrate were found from grape fruit, and the other main ingredient were derived from the fermentation fragrant aroma.5. Correlation analysis between different types of content in the fermentation of Han Xiang Mi wine and its main nutrient content index changes, exposed that the total sugar was significantly associated with alcohol and ether ketones,the total phenols was significantly associated with and esters, acids, ethers ketones, the total acid was significantly correlated with acids,the alcohol value was sinnificantly with alcohols,and colorimetric values was significant correlation with alcohols, ethers, ketones.6. The major aroma components in Han Xiang Mi wine alcohols such as isoamyl alcohol, benzyl alcohol and benzyl alcohol were accurate fixed quantity analysis. It showed that isoamyl alcohol and benzyl alcohol content continues to increase in the fermentation process, while benzyl alcohol first increased and then decreased. Isoamyl alcohol and alcohol positive significant correlation of chrominance values are positively correlated significantly, benzyl alcohol and pH values correlated significantly; phenethyl alcohol alcohol positive correlation significantly, total sugar and chrominance values are positively correlated significantly. The content changes of phenylethyl alcohol, benzyl alcohol, isoamyl alcohol have relevance with the hue of honey wine quality physical and chemical indicators.7.13 aroma components were identified in Han Xiang Mi brandy, which includeed acetic acid (28%), isoamyl alcohol (26%), ethyl lactate (21%), isobutyl alcohol (5.7%), phthalate (2-ethyl caproic ester (4.8%), phenylethyl alcohol (4.6%). The aroma components of Han Xiang Mi brandy were consistent with types of wine aroma components, but differences in content.8. Han Xiang Mi wine has same sensory characteristics in aroma and sensory analysis and has the qualities of a fine wine brewing, also can be made into Han Xiang Mi brandy.