Taste Characteristic Study Of Different Regional Cherry Wines

At present most of cherry wines are of poor quality and flavour, while taste compounds are a significant index to assess cherry wine quality. Therefore, the development of high quality cherry wine and the study on taste characteristic of different regional cherry wines are of greatest importance. The different regional cherry wines were measured using HighPerformance Liquid Chromatography (HPLC),sensory evaluation and electronic tongue to provide an insight on the role played by taste compounds. Besides the optimization of fermentation process was investigated.HPLC methods were established for analyzing 33 taste compounds. They were all separated well in the short time with narrow peaks, high recovery (more than 90%),high precision, good stability and low limit of detection. Afterwards, 33 taste compounds of 15 cherry wines were identified and quantified using the HPLC method.The obtained results of HPLC were then subjected to analysis of variance (one-way ANOVA).Four sensory attributes (sweet, sour, bitter and astringent) of different regional cherry wines were evaluated by quantitative descriptive sensory analysis. The results showed that different regional cherry wines owned its different taste profiles.Agglomerative hierarchical clustering (AHC) can well didtinguished different type Chinese liquors.The electronic tongue results coupled with principal component analysis (PCA),discriminant factor analysis (DFA) and agglomerative hierarchical clustering (AHC)showed that 15 cherry wines were divided to three groups. Five wine samples from Shandong region, Jiangsu region and Liaoning region were clustered into the same group, respectively. Shandong group kept the greatest distance with other two groups.The classification result of electronic tongue was basically matched with its actual geographical producing regions.Partial least squares regression (PLSR) results indicated that sucrose, glucose and fructose were significantly and positively associated with sweet taste and Liaoning cherry wines. Sour attribute was strongly linked with Shandong cherry wines,with compounds of lactic acid,acetic acid, L-malic acid,citric acid,D-tartaric acid, asparagine, threonine and lysine. While Jiangsu cherry wines were positively correlated with bitter and astringent mouthfeel (significant connotation with glutamic acid, serine, threonine, leucine, arginine, succinic acid, tannic acid, proline, gallic acid and 4-hydroxy benzoic acid). The results also elucidated the correlation between taste compounds and individual sensory attribute.Shandong “hongdeng" cherry, sugar content, sulphur dioxide addition, yeast addition and pH were selected as material and optimize indicators. At first,ssignificant indicators were obtained through factor design experiment combined with the sensory evaluation. Box-Behnken response surface design test results showed that the optimum conditions were sugar content 20.84, sulphur dioxide addition 104.79 mg/L, yeast addition 0.02005%, pH 3.62, the actual score 88.24.