Flavor Comparison Of Shaoxing Huangjiu With Different Processes And Flavor Characterization Of Traditional Shaoxing Huangjiu

Huangjiu is one of the three ancient wines in the world.Shaoxing Huangjiu is one of the oldest and most classic Chinese treasures.Huangjiu is rich in nutrients and contains 18 kinds of healthy trace elements and 21 kinds of amino acids.It is a proven wine that is really beneficial to health.In recent years,with the rapid development of the Huangjiu industry,there have been many problems,such as insufficient product quality fidelity and stability,and insufficient technological innovation.Therefore,it is very important to study the flavor changes of Shaoxing rice wine brewing process and aging stage.The flavor of Shaoxing rice wine is mainly concentrated on the smell and taste,while the volatile component is an important component of the aroma characteristics.The organic acid and free amino acid are the main components of the taste characteristics.Therefore,the paper measured the volatile components,organic acids and free amino acid flavors and sensory characteristics of mechanical brewing,hand-brewed Shaoxing rice wine brewing process,Shaoxing rice wine aging process samples,and combined with principal component analysis to obtain different ageing stages of Shaoxing rice wine.The superior quality characteristics,and the difference between mechanical and hand-made Shaoxing rice wine,brewing flavor changes in various processes.The main conclusions are as follows:(1)The paper studied the changes of volatile components,organic acids and free amino acids in Shaoxing rice wine brewing process,and determined the flavor components of Shaoxing mechanical brewing Huangjiu pre-fermentation and post-fermentation stage by principal component analysis.A total of 48 volatile components,7 organic acids and 16 free amino acids were detected.Among them,the volatile flavors increased rapidly within 4 days of pre-fermentation,and the whole period gradually stabilized during the post-fermentation period,reaching 632.84 mg/L.The total content of organic acids and free amino acids increased,and reached 4583.2 mg/L and 2234.4 mg/L after post-fermentation stabilized.The characteristic flavor components of mechanically brewed Huangjiu are mainly ethyl benzoate,isoamyl alcohol,phenylethyl acetate,phenylethyl alcohol,aspartic acid,threonine,etc.during the pre-fermentation period.The main fermentation period is ethyl acetate and lactic acid.Ethyl ester,lactic acid,arginine.(2)The paper studied the changes of volatile components,organic acids and free amino acids in Shaoxing rice wine by hand brewing process,and used principal component analysis to determine the characteristic flavors of Shaoxing hand-made Huangjiu pre-fermentation and post-fermentation stage.A total of 63 volatile components,7 organic acids and 16 free amino acids were detected.The characteristic flavor components are mainly ethyl benzoate,isoamyl alcohol,3-methylbutyric acid,D-citronellol,phenylethyl alcohol,aspartic acid,threonine,etc.during the pre-fermentation period,and are mainly acetic acid during the post-fermentation period.Effects of ethyl ester,ethyl lactate,ethyl myristate,lactic acid,arginine,and the like.Hand-brewed Huangjiu detected 15 kinds of volatile components.When the post-fermentation tends to be stable,the organic acid content(4077.0mg/L)of manual brewed Huangjiu is less than that of mechanically brewed Huangjiu(4583.2mg/L),but manual The free amino acid content of the brewed Huangjiu(1837.0-2936.4mg/L)is more than the mechanical brewing Huangjiu(2234.4mg/L),which also makes the taste of the hand-made Huangjiu more layered,while the mechanical brewing Huangjiu tastes sour.Combined with the literature,the main difference between the two is the difference between the wine and the koji.(3)The paper studied the changes of volatile components,organic acids and free amino acids in the traditional Shaoxing rice wine aging stage(one year old,three years old,five years old,eight years old Chen and ten years old),combined with sensory descriptive analysis.Principal component analysis and cluster analysis were used to analyze the flavor substances with aroma and taste activity greater than 1,and the characteristic flavor substances of traditional Shaoxing rice wine at different aging stages were obtained.A total of 51 volatile components,7 organic acids and 16 free amino acids were detected.The results show that the traditional Shaoxing rice wine is relatively mellow in low years,and the main characteristics of volatile flavor substances are phenylethyl alcohol and phenylacetaldehyde.The high-grade traditional Shaoxing rice wine is greatly affected by esters such as ethyl acetate,ethyl lactate,ethyl octanoate,phenylethyl acetate and ethyl phenylacetate.It is more ester-rich and has a stronger aroma and coordination.Succinic acid and isoleucine contribute a lot to the taste of low-grade Huangjiu,and the taste is hot and sour.Lactic acid,citric acid and methionine contribute a lot to the taste of traditional Shaoxing rice wine in high years,and the taste is more harmonious.Therefore,ethyl acetate,ethyl phenylacetate,citric acid and methionine have important contributions to the flavor of aged Shaoxing rice wine.