Analysis And Compraison Of Characteristic Aroma Components In Three Vintage Chinese Rice Wine

With the continuous improvement of people’s living standard, the market demand for low-alcohol wine, including Chinese rice wine is increasing. But today there are a lot of potential problems behind the prosperity of Chinese rice wine market, such as the abuse of brand label, the confusing quality grade and the market chaos of production origin and the year, which has restricted the healthy development of Chinese rice wine market. Therefore, through the research and the comparison of different brand and different labeled age, getting the theoretical basis for the distinction and the identification of the wine of all kinds of age on the market is urgent needed. And the volatile components in the wine are the most important material constituents, which characterize the wine fragrance and have the key influence in the taste of the flavor. The difference of the volatile components in the types and proportion which is accorded to the difference of the location and the climate where the wine is brewed and the raw materials and the production technology determine the characteristic and the quality of the different types of yellow rice. Thus, we can identify the origin and the age of the Chinese rice wine by comparing the characteristic aroma constituents in the wine with different brands and ages.Taking three years, five years and six years yellow rice wine of Gu Nan Feng, Gu Yue Long Shan and Kuai Ji Shan as research objects, this paper measured volatile aroma components including alcohol, ester, aldehyde, acid and phenol in the wine by headspace solid-phase micro extraction and gas chromatography-mass spectrometry. Combing with the chemometrics method such as principal component analysis, cluster analysis, stepwise discriminant analysis and so on, it analyzed volatile aroma components in the wine of different brands and labeled ages. The conclusions are as follows:(1) According to the fundamental principal component analysis and cluster analysis results, the wine of different labeled age can be basically distinguished. Among three brands, etheyl Octanoat, ethyl acetate and ethyl lactate in high years have strong correlation with the odor activity value. As for low years, the matching aroma substance are phenethyl alcohol, phenylacetaldehyde, octanoic acid, pentanoic acid, and 4-ethyl phenol.(2) The characteristics aroma components in Gu Nan Feng are 1-methyl-4-(1-methyl ethyl) cyclohexanol, benzaldehyde, furfural,5-methylfurfural and 4-ethyl phenol.(3)The characteristics aroma components in Gu Yue Long Shan are acetyl groups, phenylacetic acid ethyl ester, phenethyl acetate, furfuryl alcohol, Phenylacetaldehyde, benzaldehyde, valeric acid, furfural,5-methylfurfural, and ethyl benzoate.(4)The characteristics aroma components in Kuai Ji Shan are octanoic acid, furfuryl alcohol,4-ethyl phenol, phenethyl alcohol, benzoic acid ethyl ester, phenylacetaldehyde, ethyl caproate and phenylethyl acetate.