Technology Trials Of Ginkgo Wine Its Aroma Composition Changes

This paper has conducted prelimilary study on vinification,finging technology and aromatic compounds of ginkgo wine. Ginkgo wine was made by grape must co-fermenting with EGB, Effect of varied adding dose of EGB on wine fermentation process, antioxidant capacity, total phenol content, maturation process, color and sensory property was studied to screen the optimal adding dose of EGB; The best fining agent and its dose was confirmed by fining experiment; To have an acquaintance of the effect of EGB on wine aromatic quality, volatile compounds of ginkgo wine and control wine when aging start and aging a year was determined by GC/MS.Conclusion is as below:Three adding dose, 250mg/L,500 mg/L,750 mg/L respectedly, were employed to ferment with grape must to make ginkgo wine. Results shows:wine maked with 500mg/L EGB was better than other treatment and control wine from the respects of total phenolic content,total flavonol content,total tanin content and total antioxidant capacity though with lower quality on taste and aroma than treatment 250mg/L. additionally, It is of good color and high color density.Every physical and chemical index of ginkgo wine all comply with Chinese national standard(GB15037-2006). Flavonol substance in ginkgo wine is 10.5mg/L when addtion dose of EGB is 500mg/L, while the control wine is 8.2mg/L.Fining by egg white and gelatin with concentration of 90 mg/L and 150mg/L respectedly,gingkgo wine achieved good clarification, high stability and without significant impact on sensory property in contrast with other treatment.EGB has considerable effect on wine aroma when aging started, from two aspects, one is its effect on wine aroma complexity by increaseing variety of aromatic compounds, the other is on main aromatic compounds, which has altered the structure and quality of wine aroma. But divergency diminished sharply after a year of aging, small differences of main aromatic compounds were found between ginkgo wine and control wine.The study manifested that maturation have great influence on phenolic content and antioxidant capacity of wine.After six-months'store, total phenolic content,total flavonol content,total tanin content and total anthocyanin decreased; Odd phenomenon happened about total antioxidant capacity,inhibition capacity of DPPH radical and total reducing power descended while inhibition of OH radical capacity increased.