Study On Volatile Flavor Compounds In Red Wine Brewing Process

Volatile flavor compound is one of the important indexes to evaluate the quality of wine and is also a typical characteristic of wine. Detection of volatile flavor compounds of wine during fermentation process helps to elucidate their change features. In this paper, headspace solid phase micro extraction( HS-SPME) and gas chromatography mass spectrometry(GC-MS)were used to analyze the volatile flavor compounds in grape and wine, and the conditions for HS-SPME were optimized. The major results were as follows:The optimum extraction conditions for HS-SPME were established. The HS-SPME was carried out with Zhuosexiang grape as raw material, and the optimal extraction conditions are as follows: ultrasonic time of grape berry of 20 min, 8m L of sample and 3g of Na Cl in sample bottle, extraction of 40 min at 40℃with the 50/30μm CAR/PDMS/DVB extraction head.The volatile flavor compounds of Zhuosexiang and Gernischet grape and three kinds of wine were measured by GC-MS combined with HS-SPME. There were 43 main volatile flavor compounds in Zhuosexiang and 23 main volatile flavor compounds in Gernischet.Hexanal, 2-hexenal,(E)-2-hexenol, linalool, dehydrogenated linalool and alpha terpineol are the characteristic aroma compounds of Zhuosexiang. Ethyl acetate, 2-aldehyde and 1-hexanol are the characteristic aroma compounds of Gernischet. Meanwhile the optimum extraction conditions were proved to be suitable for the extraction of wine.The changes of volatile flavor compounds of red wine during fermentation process were studied. The results showed that some volatile flavor compounds of grapes were preserved during fermentation process such as isoamyl alcohol and phenylethyl alcohol in Gernischet grape and the ethyl caproate and alpha terpineol in Zhuosexiang grape; the volatile flavor compounds produced during the fermentation of the two kinds of grapes were similar while the contents were different, with the higher relative content of isoamyl acetate produced(0.498% in Gernischet grape and 3.759% in the Zhuosexiang grape) and ethyl caprylate(0.584% in Gernischet grape and 0.866% in Zhuosexiang grape).