Study On Removing Acids, Fusel Oils And Stability Of Steeped Greengage Wine (Primus Mume Sieb. Et Zucc)

Greengage wine, with characteristic flavour and hygienical fuction of antioxidant,cardiovascular protection and anti-aging, is both cultural and nutritional fruit wine in China.But the quality still has lots of problem, such as high content of acid and fusel oils, whichaffects the sensory significantly. The study focused to decrease the contents of acids and fuseloils to improve the quality of steeped greengage wine.The results were as follows:(1)5kinds of anion exchange resins were used to decrease the content of acid and screenthe best one that including D311, D314, D316, D318,717. The results showed that D314anion exchange resin had a better deacidification by37.76%, and the loss of total sugar,alcohol and chromaticity were2.05%,2.91%,20.95%respectively. The study on the staticadsorption of D314anion exchange resin indicated that the maximum apparent adsorptionamount was13.02g/100mL, and the optimal parameters of deacidification were: Volume ratio1:40(Resin: Greengage wine), Adsorption temperature20℃, Adsorption time4h. Thegreengage wine velocity of130mL/min and temperature of15℃had a significant impact onthe dynamic adsorption. Regeneration treatment of D314anion exchange resin showed that4%NaOH had optimal desorption performance and recovered86.77%in contrast with unusedresin.(2) Ultrasonic wave, O3and microwave accelerating methods were used to decreased thecontent of fusel oil. It found that low frequency (28kHz,45kHz) ultrasonic wave waseffective for decreasing fusel oil, especially under the treatment of45kHz,360W for30min.The fusel oil content decreased19.63%, with the total acid and ester increasing10.69%and40.16%. O3treatment decreased fusel oil significantly,particularly the3.6mg/h of O3, thefusel oil had a drop of25.34%, but with total ester and chromaticity loss by12.29%and0.83%. However, the microwave at medium treatment for2.5min had a significant effect ondecreasing fusel oil by37.21%, the total acid increased by8.97%,but the ester had a loss of21.31%. The study took a sensory evaluation referring to GB/T13663-2008and O.I.V system.It indicated that ultrasonic treatment had a positive effect on greengage wine, especially under45kHz,360W and30min treatment.(3) The HS-SPME-GC/MS was adopted to analyse the volatile flavour compoundsbetween untreated greengage wine and45kHz,360W ultrasonic treatment. Both of samplesdetermined36volatile compounds including alcohols, esters, aldehydes, ketones and others.Relative content of ester in ultrasonic-treated greengage wine was7.74%higher thanuntreated wine, but alcohols was6.75%lower. The characteristic compound benzaldehydedecreased slightly of0.21%. The determination of flavour compounds was similar to routineanalysis. (4) In order to know the stability of greengage wine after deacidifying and decreasingfusel oil treatment, the quality during storage in dry and dark enviroment was monitoredevery week. After8weeks of determination, it found that the main quality indicators ofgreengage wine kept parellel changes to untreated wine, including total acid, total ester, fuseloil, chromaticity, benzaldehyde and β-benzene ethanol.