| "Tengren "grape is widely grown in China and is used for table grape and making wine. This project took table grapes "tengren" as the research object and explored the influence of dipping methodolog and using different volumes of the fermentation tank on wine flavor. The volatile compounds were detected using GC-MS in 12 kinds of commercial wines and 12 wine samples made by different impregnation process and different fermentation tanks with different volumes. Moreover, the OAV of volatile compounds was calculated to find the key flavor compounds and their changing rules. PCA analysis was operated to find the correlation between volatile compounds and different processing. In addition, monosaccharides, polyphenols, organic acids et.al were determined by high performance liquid chromatography (HPLC) method, the results showed 59 and 45 of volatile compounds were identified by GC-MS and 13 and 16 key flavor compounds whose OAV> 1 were found respectively in 12 commercially available wine samples and 12 wine samples made by using different impregnation methods and different tanks with different volumes. Ester and alcohol are the main components of the volatile compounds in all samples. Moreover, the content of volatiles, total sugar, total reducing sugar, glycerin, fructose, glucose, total phenol, phenolic compounds, total acid and organic acid had the significant differences, sucrose and maltose was not detected in all samples. Base on the above experiments, a home wine brewing machine was designed, which made it possible for home brewing so that more people can brew healthy, green, cheap and higher quality wine. |
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