Analysis Of Processing Technology And Aroma Components Of Dry White Wines Blended By Petit Manseng And Italian Riesling In Manas

There are sufficient sunshine and low rainfall during the growing and mature season of wine grapes in the Manas production area of Xinjiang,which is a kind of unique climatic conditions,being conducive to the accumulation of flavors of wine grapes and creating a unique wine style in the Manas region.Nowadays,most of the wine blends are obtained by blending and compounding the single varieties.By contrast,the two white grape varieties are mixed and blended in the early stage of fermentation,which are fully mixed and fermented in our study.Pre-fermentation blending is more conducive to the blending of wine aroma components and body structure,and can improve the quality of blended wines.In this paper,we studied the processing technology of single-breeding and blending wines with the Petit Manseng grape and Italian Riesling grape in the Manas production area in Xinjiang,and optimized the process parameters.The aroma components of the wine were analyzed and the test results were as follows:(1)The optimal fermentation conditions for Petit Manseng sweet sherry are: fermentation temperature 14 ℃,initial pH 3.4,initial sugar content 28 °Brix,fermentation time 15 d.Under these conditions,the alcohol degree of Petit Manseng sweet sherry is 12% vol.The sensory score is 93.2 points,and the product indicators meet the national standards for sweet white wine.(2)The optimal fermentation conditions for Italian Riesling le vin blanc are: fermentation temperature 14 ℃,initial pH 3.8,initial sugar content 22 °Brix,fermentation time 15 d.Under these conditions,the dry white wine alcohol is 12% vol and the sensory score is 93.6 points.The product indicators meet the national standards for dry white wine.(3)The optimal fermentation conditions for Petit Manseng and Italian Riesling blend le vin blanc are: Petit Manseng grapes and Italian Riesling are compounded in a ratio of 3:7,fermentation temperature 15 ℃,initial pH 3.4,initial sugar concentration 25 °Brix.The fermentation time is 15 d.Under these conditions,the blended dry white wine has an alcohol content of 13% vol and a sensory score of 95.The product index meets the national standard for dry white wine.(4)61 kinds of volatile aroma substances were detected in Petit Manseng and Italian Riesling blend le vin blanc,including 21 kinds of esters,15 kinds of alcohols,12 kinds of acid substances,6 kinds of aldehydes,and 6 kinds of other types substances.The 61 kinds of aroma compounds detected from the blended dry white wines were far higher than the 47 and 51 kinds of aroma components from the single wine: Petit Manseng sweet sherry and Italian Riesling le vin blanc,respectively.The main aroma components of the two single wines and the mixed white wines were quite different.Compared with the two single-type wines,the content of esters and alcohols in the mixed white wine is relatively high,and the sensory evaluation comprehensive score is higher,too.