| Danyang rice wine has about 1700-years long history. The newly brewed Danyang rice wine is rather spicy, generally it needs to be stored for more than one year. The time of flavor compounds formation is very long during its aging in porcellanic jar and its stability is low, which are difficult to control the process conditions. These clearly limit the large-scale production processing of Danyang wine and directly affect the economic efficiency of the production.Danyang rice wine was treated by Ultra High Pressure in this study. The aroma compounds were analyzed by combining solid phase microextraction with GC-MS. The change mechanism of aroma compounds in different treatment under UHP aslo had been studied. The kinds of organic acids under UHP aslo was detected using high performance liquid chromatography. The stability of rice wine aslo was explored. This study will give some basis on improving the flavor of Danyang rice wine with Ultra High Pressure.The results were summarized as follows:(1) The most superior extraction fibers for Danyang rice wine was DVB/CAR/PDMS and the better extraction condition was that temperature 45℃, extraction time 40min and the amount of salt NaCl about 20%.(2) The volatile components of Danyang rice wine were detected by Headspace solid phase microextraction and GC-MS.The result of analysis was that about 31 species volatile composition was detected in Danyang rice wine. These compounds were mainly alcohols, esters, acids, ketones, phenols and furans, which mainly contributed were alcohols, esters and acids.(3) Danyang rice wine was mainly contributed by 17 kinds of compounds with the Osme value.These compounds were ethanol,2-methylbutanol,3-methylbutanol, 1-octene-3-ol,2,3-butanediol, furfuryl alcohol, phenethanol, ethyl acetate, ethyl propionate, ethyl phenylacetate, acetic acid, propionic acid,2-methyl-propionic acid, furfural,benzaldehyde,phenol and 4-vinyl-2-methoxy-phenol.(4) The type of aroma compounds in Danyang rice wine was increased after 300MPa,400MPa and 500Mpa disposed about 20min. The content of isobutyl alcohol, isoamyl alcohol,2,3-butanediol, benzyl alcohol, ethyl propionate, ethyl acetate and ethyl phenylacetate were increased, the content of acetic acid and pentanoic acid were significantly reduced, but ketones and phenols were not affected.(5) The changes of aroma compounds in Danyang rice wine after 400Mpa dealing with 20min were most significant. The content of isobutyl alcohol, isopentyl alcohol,2,3-butanediol and phenethanol increased by 20.1%,6.7%,84.2% and 44.8% respectively.The total content of esters was increased about 93.2%, and the content of acetaldehyde was reduced about 54.9%. The results were the same as sensory evaluation.Sensory evaluation indicated that the proper conditions of high pressure treatment can be better to retain the aroma of wine, and to improve the sensory quality of rice wine and make its taste more delicious, refreshing, mellow and coordination.(6) The main organic acids of Danyang rice wine were lactic acid, ketoglutaric acid, acetic acid and tartaric acid, followed by succinic acid and pyruvic acid,Oxalic acid, malic acid and citric acid had a low level. After high pressure treatment, the content of tartaric acid, oxalic acid, malic acid and acetic acid were increased respectively, and the content of pyruvic acid, ketoglutaric acid, lactic acid, citric acid and succinic acid were decreased.(7) By the value of turbidity, DHJ101 clarifier was choosed for Danyang rice wine between the four kinds clarifier(gelatin, egg white powder, PVPP and DHJ101), and high pressure treatment can improve the stability of wine.
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