The Analysis Of Volatile Compounds In Blueberry Wines

Blueberry(Ericaceae,Vaccinium)consists of sugars,acids,phenolics and aroma com ponents,which are suitable for wine rich in new functional ingredients.A large number of studies show that the aroma components of wine quality have a significant impact.The factors directly affected the aroma components of wine include the variety of fruits,brewing strains,fermentation conditions and so on.In order to study the blueberry wine aroma components,the effect of the varietiy,strain and fermentation temperature on the aroma components of blueberry wine were studied with different varieties,brewing strains and fermentation temperature for brewing wine.The main research results are as follows:1?With the method of HS-SPME-GC-MS,73 compounds were detected in the blueberry wine of six varieties(Anna,Misty,Bluecrop,Britewell,Premier and Sharpblue),which included 5 terpenes,37 esters,14 alcohols,2 phenolics,5 acids,3aldehydes and ketones and 7 other compounds.Esters and alcohols appeared in the highest concentration in wine.The highest concentration compound was esters in Anna wine.And of which,isopentyl acetate,ethyl caproate and ethyl caprylate were the highest concentration ester.Principal component analysis showed that an obvious difference of aroma components in wine between varieties.Further sensory evaluation results showed that Anna was more suitable for brewing wine in that it appeared ruby red,clear transparent and luster,and it had unique aroma components of blueberry wine,with pure and mellow fragrance and coordinated wine body.2?Blueberries(Anna,Vaccinium corymbosum)were brewed with three kinds of com mercial Saccharomyces cerevisiae(F33,F15 and Fermirouge strains).Effects of Saccharomyces cerevisiae on aroma components of blueberry wine was studied.The result showed that there were 63 kinds of volatile components in wine.49,54,58 kinds of volatile components were respectively detected in blueberry wines made by F15,F33 and Fermirouge.Further principal component analysis showed that overall difference aroma components of blueberry wine is obvious with different strains.The concentration of esters was higher in blueberry wine brewed with F33 than others,especially the isoamyl alcohol,phenylethyl alcohol,geraniol and ethyl acetate of which.Among them,the ethyl acetate content was 97.34 ug/L.3?The effect of different fermentation temperatures on aroma components of blueberry wines was also studied.56 kinds of aroma components were detected in the blueberry wine fermented at 18?,while 53 kinds of aroma components were detected of which at 25?.The total content of aroma components in the blueberry wine fermented at 18?(1183.12ug/L)was lower than which at 25?(1359.18ug/L).Further principal component analysis showed that the effect of the two fermentation temperatures on the volatile in blueberry wines was different.