Process Optimization And Quality Analysis Of Different Varieties Of Table Grape Distilled Wine In Xinjiang

In this study,some fresh edible white grapes from Xinjiang were used as raw materials,the method of single factor and response surface test was used to determine the optimum fermentation technology of three varieties of fresh edible white grape,the aroma components of three varieties of distilled white grape wine were studied,sensory analysis and safety test were carried out to identify the quality of three varieties of distilled white grape wine.The results are as follows:(1)Different varieties of fresh edible white grape were used as raw materials,the optimum fermentation conditions of fresh edible white grape were studied.The effect of fermentation temperature fermentation time and inoculum size on fermentation broth of fresh edible white grape was studied by single factor experiment,the fermentation process was optimized by response surface optimization design.The fennentation process was optimized with the total content and alcohol content of methanol isobutanol and isoamyl alcohol in the fermentation broth of fresh edible white grape as the response values.The optimum fermentation conditions of fresh-edible Munage grape fermentation were 18?,fermentation time 7 d,inoculum size 0.03%,methanol content 0.002 mg/mL,total content of isobutanol and isopentanol 0.005 mg/mL,alcohol content 10.1%vol.The optimum fermentation conditions of fresh-edible Niunai grape fermentation were 22 ?,fermentation time 6 d,inoculum size 0.02%,methanol content 0.002 mg/mL,total content of isobutanol and isopentanol 0.006 mg/mL,alcohol content 6.7%vol.The optimum fermentation conditions of fresh-edible Thompson Seedless grape was 18?,fermentation time 7 d,inoculum size 0.02%.The methanol content of fresh edible Thompson Seedless grape fermentation broth was 0.002 mg/mL,total content of isobutanol and isopentanol was 0.009 mg/mL,alcohol content was 10.1%vol.After the different varieties of fresh edible white grapes are fermented by the best fermentation process,they are distilled through a three-step rectifier to obtain three different varieties of white table grape distilled wine.(2)The volatile aroma components of three different white table grape distilled wine were analyzed.A total of 48 aroma compounds were detected in three different varieties of fresh white grape distilled wine by HS-SPME-GC-MS technology,among which the content of ester aroma compounds was the highest.The aroma of fresh horse milk distilled wine and fresh seedless white grape distilled wine was more abundant than that of fresh Munag grape distilled wine.After that,19 kinds of aroma components and 6 kinds of aroma compounds were analyzed by principal component analysis and the quality evaluation model was established.Integration The results were as follows:fresh-edible Niunai grape wine distilled wine>fresh-edible Thompson Seedless grape wine distilled wine>fresh-edible Munage grape wine distilled.(3)For three different white table grape distilled wine,the physical and chemical indexes were tested by the national standard method,and all the indexes met the requirements of GB 2757-2016 "National Food Safety Standard Distilled Wine and Mixed Wine".Then a comprehensive evaluation model of fuzzy mathematics was established to identify its quality by sensory comprehensive evaluation.The results were as follows:fresh edible Munage grape wine distilled wine>fresh edible Thompson Seedless grape wine distilled wine>fresh edible Niunai grape wine distilled wine.