| The key production process parameters of fermented and non-fermented letinous edodes wines were optimized, respectively. The optimal formulas of two type letinous edodes wine collection, extraction of aroma components and by using headspace solid phase micro extraction preparation on the optimal conditions of two types of letinous edodes liquor, using the method of gas chromatography and mass spectrometry by the comparative analysis of the aroma components, to provide reference for letinous edodes wine processing and quality improvement of fermented wine, and letinous edodes were dynamically detected in aroma components of aging period, to explore the aging rule, and the relative value method for aging smell of main aroma components in different time period, explore the aroma flavor changes of letinous edodes liquor aging period, and compared with the aging 180 d letinous edodes wine aroma components, in order to shorten the fermentation time of letinous edodes wine aging, improve the production efficiency. Rate of scientific data and reference. In addition, this study used pre column derivatization- Ultra Performance Liquid Chromatography for the determination of amino acids in two types of letinous edodes wines, and compared the content of amino acids and its flavor characteristics. The main results were as follows:1.Through single factor and orthogonal test to determine the Letinous edodes fermented wine, the optimum technological conditions for fermentation temperature was 28 ℃, yeast addition was 1.0%, mash add 10%, Letinous edodes add quantity was 12%, fermentation time was 3 days. This condition is brewing fermented Letinous edodes wine reaches preset alcohol 15%, refreshing taste soft, lingering aftertaste, wine was bright yellow brown, clear and transparent, shiny, coordination, elegant style, typical of prominent, with unique aroma of Letinous edodes.2.The main factors of non fermented Letinous edodes wine comprehensive evaluation analysis, four factors of comprehensive evaluation to the influence degree is obtained as follows: D > C > A > B, Letinous edodes add amount the greatest impact on non fermented Letinous edodes wine brewing process. Secondly, as the alcohol concentration, soaking temperature, soaking time minimal impact. By the orthogonal experiment, the optimum brewing conditions of the non fermented letinous edodes wine were obtained, which were 25℃ of soaking temperature, soaking time of 15 d, 30% of the alcohol concentration, and the adding amount of letinous edodes 12%. At this point the overall score up to 90.50, the final wine accuracy of 18%, the wine was light yellow, transparent and clear, no precipitation, with a typical letinous edodes aroma.3.The main factors of non fermented Letinous edodes wine comprehensive evaluation analysis, four factors of comprehensive evaluation to the influence degree is obtained as follows: d > C > a > b, Letinous edodes add amount the greatest impact on non fermented Letinous edodes wine brewing process. Secondly, as the alcohol concentration, soaking temperature, soaking time minimal impact. By the orthogonal experiment, the optimum brewing conditions of the non fermented letinous edodes wine were obtained, which were 25 degrees of soaking temperature, soaking time of 15 d, 30% of the alcohol concentration, and the adding amount of letinous edodes 12%. At this point the overall score up to 90.50, the final wine accuracy of 18%, the wine was light yellow, transparent and clear, no precipitation, with a typical letinous edodes aroma.4. In order to investigate the influence of initial aging on aroma components in the Lentinula edodes wine, the solid-phase micro extraction(SPME) and the gas chromatography-mass spectrometry(GC-MS) were used to detect the aroma components during initial aging dynamically. The relative contents of aroma components were calculated and analyzed by peak area normalizing method combined with relative odor activity value(ROAV). The results indicated that there are totally 54 aroma components which were identified in the initial aging of the wine. Among the tested components, 8 aroma components,(3-methyl-1-butanol, phenethyl alcohol, decanoic acid, ethyl ester, etc.) had larger effect upon the aroma than others. During the extension, the relative contents of esters and acids dropped proportionally whereas the proportion of esters rose significantly. The other aromas were still stable. The content of aroma components and ROAV in the wine aging time of 60 d and 180 d were not significantly different(P > 0.05). It was shown that the main aroma of fermented Lentinula edodes wine was formed in the early stage of aging, which indicated that the aging time of fermented Lentinula edodes wine could be appropriately shorten during the production to short the production cycle and improve production efficiently.5.Based on the production technology of fermented and non fermented pre optimized letinous edodes wine prepared on two kinds of letinous edodes wine, aroma components of fermented and non fermented wine letinous edodes determined by headspace solid phase microextraction gas chromatography-mass spectrometry respectively, and compare the similarities and differences between the two, the result showed that the fermented wine and non letinous edodes fermented wine letinous edodes were measured 46 and 26 kinds of aroma components, a total of 21 species, and non fermented(soaking) letinous edodes wine aroma components in fermented wine letinous edodes not only retains the letinous edodes the nutrition, aroma and taste and aroma components were more aroma components of wine quality distribution decision more uniform, with more natural mellow flavor, taste more level.6.The contents of pre column Derivatization High performance liquid chromatography method for the determination of amino acid type two letinous edodes wine and makes a comparative analysis of the results showed that amino acids, fermented and non fermented wine of letinous edodes in the same but the contents are different, the highest content of glutamic acid, amino acid content of fermented wine was significantly higher than those in letinous edodes the fermentation type, calculate the corresponding proportion according to different characteristics of amino acid flavor, sweet and bitter taste of fermented wine letinous edodes in respectively 33.63% and 22.89%, slightly larger than the bitter sweet sweet and bitter amino acids; and non fermented wine letinous edodes in respectively 30.96% and 31.31%, slightly higher than that of brewing bitter sweet taste; two types of letinous edodes wine flavor is slightly different, various flavor substances neutralize each other, showing different flavor. |
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