Study On Process Optimization And Flavor Differences Of Local Table Grape Brandy In Xinjiang

This research aimed at real estate brandy process in Xinjiang,in the initial sugar,initial p H value,aging oak,pectinase and wine head low methanol feints interception amount process optimization experiment was carried out,on the basis of the technology,application of full two-dimensional gas chromatography-time of flight mass spectrometry(HS-SPME-GC×GC-TOFMS),efficient gas chromatography(GC)and other modern analysis instruments,the use of descriptive quality analysis,PCA and PLS-DA method,explore property in Xinjiang Ugni Blanc,Thompson Seedless,Munage and Red Mention brandy style of typicality and specificity.Comprehensive analysis the following conclusions:Property Xinjiang Ugni Blanc Brandy process optimization studies,the optimal conditions are:fermentation of raw materials used for juice,adjusting the initial sugar content 20 °Brix,initial p H3.5,using a light aging process for drying oak;after 9 months of natural aging with oak,the brandy was golden yellow,the brandy was clear and translucent,the taste was full and coordinated,and the style is good;through descriptive aroma analysis,it was found that the Xinjiang production area Ugni Blanc,The cognac flavor characteristics of Brandy gradually began to appear.The methanol content in the Brandy was controlled by the low methanol pectinase and the amount of wine tail and tail interception,and the methanol content was finally obtained as 0.580±0.020 g/L(GB ? 2.0 g/L).Explore the four table grape brandy style characteristics: the four table grapes are suitable for brewing brandy,and the quality of brandy brewed from Munag Brandy is better.It was red-gold,with a harmonious variety and oak fragrance.Mellow,elegant and rich taste,fruity body;floral;roasted,nutty;malt,fermented and other aromas are outstanding;Seedless Brandy and Red mention Brandy are golden yellow,mellow,soft,and rich.The variety is outstanding,the Red mention Brandy has outstanding spicy performance;Ugni Blanc Brandy is light yellow in color,the Ugni Blanc Brandy has an outstanding green grass fragrance,the entrance is sweet and moist,with the unique style of Ugni Blanc.The four varieties of brandy safety studies,methanol,fusel oil did not exceed the national standard.Based on HS-SPME-GC×GC-TOFMS Xinjiang estate four kinds of table grape Brandy volatile aroma components mining results,the total sort aroma components are: Ugni Blanc Brandy >Munage Brandy > Thompson Seedless Brandy > Red mention Brandy;210,205,233 and 214 aroma compounds were identified.Cognac aroma substance mainly alcohols and esters,with the total content of Ugni Blanc Brandy alcohol,and esters similar Munage Brandy,Red mention Brandy and the nuclear Ugni Blanc Brandy alcohols and esters similar content,lower ketones Munage Brandy,acids content is extremely low,but the more "less fragrant large" terpene and furans,Red mention Brandy more aldehydes and acids.46 presents four kinds of table grape aroma substances substance Brandy difference significant difference,Among them,valeraldehyde,geraniol,citronellol,2-Buten-1-one,linalol,furfural and 2-acetylfuran are the most important different substances.