Research On The Aroma Components Of Original Brandy Brewed By Different Grape Varieties And Yeasts In Xinjiang And Yantai Production Areas

Volatile aroma components have a very important influence on the quality of brandy.This research took different production areas(Xinjiang and Yantai),different grape varieties(Ugni Blanc,Cabernet Sauvignon,Cabernet Gernischet)and different Saccharomyces cerevisiae(D254,QA23,FC9)as the research objects.Using Headspace Solid Phase Microextraction(HS-SPME)and gas Chromatography-Mass Spectrometry(GC-MS)to analyze the composition and composition of volatile components in brandy brewed by different producing areas,different brewing varieties,and different Saccharomyces cerevisiae.The research results have the following aspects:1.Comparative research on aroma composition of Ugni Blanc from Xinjing and YantaiA total of 57 major volatile compounds were identified in Xinjiang production areas;In the Yantai production area,a total of 69 main volatile compounds were identified.Principal component analysis of the volatile components in Xinjiang and Yantai production areas shows that the volatile components of brandy in Xinjiang and Yantai production areas are significantly different.2.Comparative research on the aroma of different Brandy-Brewed Grape varieties in Yantai Producing areaThe brandy brewed by Ugni blanc detected 69 main volatile volatiles;The brandy brewed by Cabernet Gernischt detected 67 main volatile compounds;The brandy brewed by Cabernet Sauvignon detected 59 main volatile compounds.The volatile components of brandy made with Ugni Blanc have the most esters,and the content of acetal substances is higher than that of the other two brandies.The volatile components of brandy made with Cabernet Sauvignon have the least types and content of esters,the total content of terpenes,aromatics and alcohols is the largest.The volatile components of brandy made with Cabernet Gernischt have the most aldehydes,ketones and acids.3.Effect of different Saccharomyces cerevisiae on aroma of Blanc ugni brandy in Yantai51 volatile compounds were detected in brandy brewed by D254,and 57 volatile compounds were detected in the brandy brewed by QA23 and FC9.The contents of terpenes,aldehydes and ketones,organic acids and aromatics produced by yeast D254 were higher than other two strains.The contents of esters,alcohols and acetals produced by yeast QA23 was higher.The content of volatile compounds produced by yeast FC9 was relatively balanced.Principal component analysis showed that there was significant difference between D254 yeast and QA23,FC9 yeast.However,there was no significant difference between QA23 and FC9.