Establishment Fingerprint Of Flavor Substance Of Shaoxing Rice-adding Wine

Chinese rice wine is considered the oldest wines of the history of China. It is named in the three kinds of the oldest wines in the world along with the beer and grape wine. It has won the reputation of "national treasure". Chinese rice wine is the brewed wine. The raw material is rice, broomcorn millet fruit, corn, and wheat. Which undergo steaming, adding koji, saccharifying, souring, crushing, filtering, decocting wine, blending and storage. The industry of Chinese rice wine is developed rapidly in recent years, but there are still a lot of problems, such as product quality. Natural fermentation and artificial blending is unstable. Product standardization and quality stability is not enough, but also wine years untrue. Therefore, it was realized to establish a method which can quickly evaluate the whole quality and wine age of Chinese rice wine for wine industry. Fingerprint technique can reflect the quality of wine products from the whole and thereby it will provide reliable theoretical base to identify and to evaluate the quality of Chinese rice wine.To establish a database which can evaluate the quality of Chinese rice wine and to identify different years Chinese rice wine. The fingerprint technique are based on quality detection of flavor component of different years completed and base Shaoxing Chinese rice wine of guyuelongshan. In order to control the quality stabilization and to identify artificial and inferiority of Chinese rice wineThe results obtained from this study are listed bellow.1. In this study every influential factors of HS-SPME were compared and optimization of these factors were carried out. The optimum condition of extraction flavor composition of Chinese rice wine by HS-SPME-GC-MS was determined. The optimized method was as follows: 6mL rice wine was placed into 20mL vial and saturated with 2.0g sodium chloride, extraction temperature was 60℃, warm-up time was 15min, extraction time was 30min, injection port temperature was 250℃, desorption time was 6min.2. Volatile and semi-volatile compounds in the completed Chinese rice wine of 3 years, 5 years and 10 years were detected by HS-SPME-GC-MS, and control fingerprint of completed Chinese rice wine of 3 years, 5years and 10 years had been established. The similarity values of different time produced Chinese rice wine of different years were calculated by vector angle cosine method and correlation coefficient method. At last, the minimum similarity value to distinguish different years of Chinese rice wine was determined3. Volatile and semi-volatile compounds in the base Chinese rice wine of 1 years to 5 years, 7 years, 8 years and 10 years was detected by HS-SPME-GC-MS, and control fingerprint of base Chinese rice wine of 1 years to 5years, 7 years, 8 years and 10 years had been established. The similarity values of different time produced Chinese rice wine of different years were calculated by vector angle cosine method and correlation coefficient method. At last, the minimum similarity value to distinguish different years of Chinese rice wine was determined4. Had compared every influential factors of static headspace extraction and optimized these factors, and the optimum condition of extraction flavor composition of Chinese rice wine by HS-GC was decided. The optimized method was as follows: 4mL Chinese rice wine was placed into 20mL vial and saturated with 2.0g sodium chloride, equilibrium temperature was 55℃, equilibrium time is 20min.5. Volatile compounds in the completed Chinese rice wine of 3 years, 5 years and 10 years was detected by static headspace extraction. According to the standard of established fingerprint to do data processing, and the data of completed Chinese rice wine of 3 years, 5years and 10 years was analyzed by the method of cluster analysis. The result to identify the different batches of the same year completed. Chinese rice wine can be clustered together, but also can be distinguished the completed Chinese rice wine from other years.