Study On Characteristic Flavor And Directional Control Of Cherry Wine

Cherry is one of deciduous fruit that matures early, which is called the first fruit in early spring. Thecherry is of sparkling and beautiful colors, unique flavor, abundant vitamins and minerals, and it is famousfor its highest ferrous content in fruit showing important medicinal value and health effects. But due to theshort harvest time and its sensitive to storage and transportation, the fresh cherry is tending to be perishable.Fresh cherry could be fermented into cherry wine and further processing in order to maintain the majorityof nutrients in cherry and prolong the shelf life, making the best use of cherry resources. At present most ofcherry wines are poor of quality, such as taste and smell, resulting from the shortage of fermentationprocess and theoretical guidance. Therefore, the development of high quality cherry wine and the effectivecontrol on characteristic flavor of cherry wines are the key technical problems to be solved.The odor-active and taste-active compounds of cherry wines were investigated in this paper. Basing onthe optimization of fermentation process, directional control of characteristic flavor of cherry wine wasrealized through PLSR method. The research contents were as follows:(1) Six sensory attributes (fruity, acid, woody, fermentation, cameral and floral aroma) of five differentcherry wines were evaluated by quantitative descriptive sensory analysis. The results showed that fivekinds of cherry wine owned its different aroma characteristic. Odor-active compounds of cherry wines wereanalyzed qualitatively and quantitatively by GC-O and GC-MS. The compounds, whose detectionfrequency was over50%, were selected for PLSR analysis. PLSR analysis showed that most of the highfrequency odor-active compounds had a good correlation with sensory attributes of cherry wines.(2) Four sensory attributes (sour, sweet, bitter and astringent) of five different cherry wines wereevaluated by quantitative descriptive sensory analysis. The results showed that five kinds of cherry winehad different taste and mouthfeel. Thirty-three kinds of taste-active compounds were analyzed via PLSRfor finding out their correlations, which showed that some flavor compounds significantly contributed tothe taste and mouthfeel of cherry wines. The correlation of electronic tongue response value of cherrywines and sensory evaluation was investigated. The results displayed that the analysis method of PCA andDFA was available in determining different taste and mouthfeel of cherry wines and distinguishing onefrom another. The correlation analysis of sensory attributes and response value of sensor was carried out byPCA and PLSR. The results showed that the sensor ZZ showed better correlation with bitter and astringent;JB showed better correlation with sour; HA and CA showed better correlation with sweet.(3) By analyzing odor-active and taste-active compounds of cherry wines brewed under differentfermentation conditions and sensory evaluation, the optimal parameters were determined:0.02%No.3yeast,fermentation temperature25°C, SO2100mg/L and pH3.5.(4) The contribution analysis of different fermentation conditions on odor-active compounds was carriedout by PLSR so that the fermentation conditions were optimized. And prediction equations of odor-activecompounds content were calculated. The results suggested that fermentation temperature had positivecorrelation with acetic acid, hexanoic acid, ethyl butyrate,3-methyl-1-butanol and2-ethyl-1-hexanol,negative correlation with benzaldehyde,3-hydroxy-2-butanone,2-methoxy-4-methylphenol. Yeast contenthad positive correlation with benzaldehyde, acetic acid, hexanoic acid, ethyl butyrate, ethyl lactate,3-methyl-1-butanol,2-ethyl-1-hexanol,3-hydroxy-2-butanone, negative correlation with ethyl hexanoate and2-methoxy-4-methylphenol. SO2content had positive correlation with benzaldehyde, acetic acid, hexanoicacid, ethyl butyrate, ethyl hexanoate, ethyl lactate,3-methyl-1-butanol,2-ethyl-1-hexanol,3-hydroxy-2-butanone, negative correlation with2-methoxy-4-methylphenol. pH value had positive correlation withethyl butyrate, ethyl lactate,3-methyl-1-butanol and3-hydroxy-2-butanone, negative correlation withbenzaldehyde, acetic acid, hexanoic acid, ethyl hexanoate,2-ethyl-1-hexanol and2-methoxy-4-methylphenol.(5) The contribution analysis of different fermentation conditions on taste-active compounds was carriedout by PLSR so that the fermentation conditions were optimized. And prediction equations of taste-activecompounds content were calculated. The results suggested that fermentation temperature had positivecorrelation with tartaric acid, asparagines, serine, arginine, methionine, phenylalanine, leucine, gallic acid,chlorogenic acid, vanillic acid, tannic acid, glucose and fructose, had negative correlation with glycine,threonine, proline and sucrose. Yeast content had positive correlation with tartaric acid, glycine, threonine,methionine, phenylalanine, proline, gallic acid, chlorogenic acid, tannic acid, glucose and fructose, hadnegative correlation with asparagine, serine, arginine, leucine, vanillic acid, and sucrose. SO2content hadpositive correlation with tartaric acid, serine, glycine, threonine, methionine, phenylalanine, leucine,proline, chlorogenic acid, sucrose and glucose, had negative correlation with asparagine, arginine, gallicacid, vanillic acid, tannic acid and fructose. pH value had positive correlation with tartaric acid,asparagine,,serine, glycine, threonine, arginine, methionine, phenylalanine, leucine, proline, gallic acid,chlorogenic acid, tannic acid, sucrose, glucose and fructose, had negative correlation with vanillic acid. And prediction equations of taste-active compounds content were calculated.(6)The flavor of cherry wine was obviously improved, when3‰3-hydroxy-2-butanone,3‰3-methyl-1-butanol,2‰acetic acid,3‰tartaric acid and4‰tannic acid were added to the cherry wine brewed underoptimal fermentation parameters. The high quality cherry wine was prepared. The product had a strongwine aroma and fruity aroma, which had a good coordination with floral aroma. The cherry wine hadcharacteristic cherry wine aroma. And it tasted appropriately sweet and sour, tasty and refreshing, whichwas better than any other cherry wine samples.