Gene Mapping Of Melon Flavor Traits And Its Influence On Melon Wine Brewing

In this study,the genes controlling sugar content and aroma traits were located and analyzed to provide a theoretical basis for the cloning of flavor related genes and the improvement of melon flavor quality.Then by comparing the physical and chemical qualities of melon fruits and wine of different flavor varieties during the fermentation process,as well as the aroma components before and after fermentation,,the influence of different flavor melon on wine brewing effect was analyzed,and the varieties suitable for fruit wine fermentation were selected.Finally,the single-factor experiment combined with response surface methodology was used to optimize the fermentation process parameters of melon fruit wine,which provided technical support for the production of melon wine with well flavor.The main research results are as follows:(1)The F₂population was constructed with low-sugar,fen-flavor cultivar‘NS6'and high-sugar,cantaloupe flavor cultivar‘Queen'as parents to located and analyzed the genes controlling sugar content and fragrance traits,and a QTL related to sugar content was found on LG5.A significant QTL related to fragrance trait was found on LG12,and primers was designed for LG12 to further locate the fragrance gene below the EMAGN33 marker,592.48 KB away from the end of the chromosome.(2)Using Xizhoumi and Jigandong melon varieties with fen-flavor and 86-1 and Meilong melon varieties with cantaloupe flavor as experimental materials,The main physical and chemical qualities of four kinds of melon fruits and their wine during fermentation were compared and analyzed.The results showed that the Xizhoumi had high sugar content,moderate acidity,strong alcohol fermentation ability,the contents of total phenol and total flavonoid in the alcoholic fermentation process were higher than those of other varieties,and the residual sugar content after fermentation was the lowest.It was predetermined that Xizhoumi was the most suitable for brewing among the four varieties.(3)The aroma components of fen-flavor(Xizhoumi)and cantaloupe flavor(Meilong)before and after fermentation were detected by GC-MS.The results showed that,Twenty-seven aroma components were detected before fermentation,the contents of hexanal(20.92%)and(E,Z)-2,6-nonadienal(11.28%)were the highest,and 18 aroma components were detected after fermentation,the contents of octanoic acid ethyl(49.35%)and decanoic acid ethyl(12.34%)were the highest.28 aroma components of cantaloupe flavor melon were detected before fermentation,the contents of(E,Z)-2,6-nonadienal(18.2%)and(E)-2-nonenal(8.78%)were the highest,and 23aroma components were detected after fermentation,the contents of octanoic acid ethyl(20.07%)and 3-methyl-1-butanol(28.35%)were highest.The relative content of esters in fen-flavor melon and cantaloupe flavor melon before fermentation was 10.82%and19.81%,respectively,and they increased to 77.83%and 46.16%after fermentation.The aroma components of fen-flavor melon wine are mainly esters,which are mainly brandy aroma,fruity aroma,rose aroma,honey aroma,and etc.,while the aroma components of cantaloupe flavor melon wine are mainly alcohols.From the analysis of aroma components,the aroma components of fen-flavor melon wine are richer and more diverse than those of cantaloupe flavor melon wine,and the effect of wine brewing is better.Therefore,melon Xizhoumi with fen-flavor was selected to carry out subsequent fruit wine fermentation experiments.(4)The fermentation process of fen-flavor melon(Xizhoumi)fruit wine was optimized by single factor combined with response surface test.The optimal fermentation process was determined as follows:fermentation temperature 22.5?,yeast addition 0.02%,initial sugar content 23.5°Bx,initial p H4.3,under the above fermentation conditions,the alcohol content of melon fruit wine was 11.67%vol and the residual sugar content was 5.22g/L,the color of the wine is light yellow,clear and transparent,rich and soft wine,with the melon fruit unique aroma and taste.