Research On Partial Quality Character And Craft Of Brewed Wine

Grape,a common deciduous leaf,has high nutritional value and good economic benefits.Since the reform and opening up,the development of grape industry in China is very rapid.In this study,5 varieties of grape is used as the tested materials,Kyoho,summer black,drunk incense,rose incense,the sun rose.With the basic characteristics,the quality of grape procyanidins content and aroma components as the foundation,the family craft is used to process Wine.Also,the safety index and nutrition index will be detected,and compared with the fruit index,to provide a theoretical basis for improving the grape economic value,the conclusion as follows:1,The different grape varieties,maturity and quality caused the difference between the grape varieties which including grape shaped shape,size,color,quantity,whether the seed containing volatile components,and etc..2,In this study,the difference of the content of the grape varieties was significant,and the content of the procyanidine was closely related to the color of the fruit peel and the number of seeds.The results of the study concluded that the difference of the content of anthocyanin in different grape varieties was higher than that in non staining,and the number of seeds was much higher than that of seeds.3,In the correct operation,people can drink the brewed Wine safely.By comparing the content of residual sugar and alcohol,the ratio of sugar to 10:1～10:2 is appropriate.During the fermentation,it is necessary to be placed in a cool and dark place,which can reduce the production of harmful substances,and also conducive to the preservation of nutritional elements.The overall content of methanol is relatively low,there is no excessive safety issues;The analysis shows that the appropriate low temperature is conducive to reduce the production of methanol,so in the process of fermentation should be in a reasonable range of temperature to select the appropriate low temperature environment,control in between 20 to 15 degrees Celsius.The total number of colonies was determined by a food quality and hygiene index of bacterial contamination.The detection results of analysis showed that in all treatments tested,only 10:2 sugar which added to Kyoho Grape that detected 2MPN/ml,the rest were not detected,far below the national food safety standards,but also from the side that brewed Wine may have certain antibacterial effects.There are obvious differences between different varieties of proanthocyanidin content in different brewing environment,which showed room temperature group without shading was higher than that of high temperature shading group.It can be inferred that the temperature and light are related to the decomposition of the procyanidin,and the content of the wine is higher than that of the fruit.4,Different grape varieties affect the Wine aroma components,also,fermentation environment and ageing process has great effect on Wine aroma.70 kinds of main volatile components were identified from the five kinds of grape fruits.There are 5 kinds of volatile components were the same,ethanol,hexanal,2-hexenal 2-,hexanol,phenylacetaldehyde.Linalool is only detected from Muscat and Shine Muscat,it has a rose fragrance,which is very likely to be one of the characteristics of the two kinds of grapes.Shine Muscat has the highest content of aldehydes,which was 57.28%,the highest in 28.83%,the main hexaldehyde,therefore,hexaldehyde is likely to be one of the characteristic aroma of Shine Muscat grape.98 kinds of main volatile components were identified from five brewed wine a month later.Five types of wine are mainly alcohols,alcohol compounds are the main products of wine yeast fermentation,which have an important impact on the flavor of wine.There are five kinds of wine,alcohol and benzene alcohol,but less content.Isoamyl alcohol and hexanol was only detected in Kyoho wine,terpineol was only detected in Muscat wine,Benzyl alcohol and(R)-(+)-beta citronellol were only detected in Shine Muscat wine.The contents of these substances in their varieties are less,may be the characteristic aroma components of the varieties of wine.Esters are by-products of yeast fermentation,although the content is not high,but it can give wine special aroma.Octanoic acid nonyl ester,ethyl benzoate,3-butyl methyl decanoate and Ethyl Heptadecanoate were the only Ester substance detected in Summer Black,Dibutyl phthalate were the only Ester substance detected in Muscat,Geranyl acetate and ethyl linoleate were the only Ester substance detected in Shine Muscat.They were less in the variety of wine,may be the characteristic aroma components of the wine.56 main volatile components were detected in five kinds of brewed Wine after ageing six months.The total number and the relative content of alcohols and esters were reduced.From the volatile components analysis in Kyoho and Summer Black under different fermentation and aging environment.In the alcohol,the room temperature shading is higher than the high temperature without shading,and on the same treatment period of view,little change.In esters,room temperature and light shade to be lower than the high temperature,and on the same treatment period,with a slight increase in the passage of time.In aldehyde,room temperature of light shading is lower than high temperature without shading,but the same treatment of the period of view,which will increase with the passage of time,such as the increase in the content of benzene.