| Vitis davidii Foex.is a characteristic wild grape germplasm resource in my country.Its fruit is rich in nutrients,bright and juicy,with good quality,high yield,many seeds and small fruit,which is inconvenient to eat fresh,but it is excellent.Processing raw materials.Processing it into thorn grape brandy not only expands the consumer group,but also promotes the development of the thorn wine industry;the choice of brandy aging instead of wood can effectively alleviate the problem of less domestic oak barrels and high prices,and can endow wine and spirits.Unique flavor;in addition,the rapid aging method can effectively shorten the aging time of brandy,speed up the aging process,and reduce production costs.In recent years,there have been many foreign studies on the effect of brandy as a substitute for wood aging,but there are few domestic reports on the development and selection of alternative wood,especially local wood.In this experiment,the thorn grape ’Xiangzhenzhu’ was used as the raw material,and seven kinds of woods under two roasting degrees were selected for ordinary aging and rapid aging of the base wine produced by different fermentation methods.Ageing effects of different fermentation methods for base wines and the feasibility of rapid aging,and explores the differences between indigenous alternative woods and traditional French oak and Q.alba aged brandies.The research results aim to provide a certain reference for the fermentation method of thorn grape-based wine,the aging method of brandy and the selection of aging wood.The main findings of this study are as follows:(1)There is a clear difference between fast-aged and ordinary-aged thorn grape brandy.The color of rapidly aged brandy with different woods is obviously darker than that of ordinary aged.The content of alcohol and acid in the volatile compounds of rapidly aged brandy with different roasting degree is significantly lower than that of ordinary aged brandy,and the brandy ester of fast aged brandy with medium roasted wood is significantly lower than that of ordinary aged.The content of volatile compounds of alkaloids and aldehydes was significantly higher than that of ordinary aging;the sensory evaluation results showed that the woods with the highest scores of fast aging brandy were moderately toasted Q.mongolica and unseasoned Q.robur.The woods with the highest scores for common aged brandy are medium toasted and untoasted cherry.Overall,the average-aged brandies from all woods scored higher than the fast-aged brandies,except for the unseasoned Q.robur and the medium toasted Q.mongolica.(2)There are obvious differences in the aging effects of base wines obtained by different fermentation methods.The aging effects of clear juice-sweetened fermented base wine(SF)and macerated fermented base wine(MF)in different woods were overall better than clear juice fermented base wine(JF).There are differences in the composition and content of volatile compounds among the three base wines aged in brandy.The content of brandy alcohols and esters aged in base wine JF is significantly higher than that in base wine SF and base wine MF,while the brandy acids aged in base wine MF are significantly higher than those in base wine SF and base wine MF.The content of aldehydes and aldehydes was significantly higher than that of the other two base wines;the sensory evaluation results showed that the base wine JF had the highest score for the brandy aged with Q.alba,and the other brandies aged with local alternative woods scored lower than the French and Q.alba;the base wine SF and base wine MF are best aged with cherry wood,among which base wine SF is better than Q.alba with chestnut wood and catalpa,and base wine MF with catalpa and Q.mongolica is better than Q.alba;imported French oak Brandies aged in the three base wines scored similar;chestnut wood scored highest in the base wine JF-aged brandy,Q.alba scored the highest in the base wine SF-aged brandy,and Q.mongolica and catalpa scored the highest in the base wine MF-aged brandy The aging effect of wood in different base wines is as follows: in base wine JF,Q.alba > Q.robur > chestnut wood > catalpa wood > Q.mongolica > cherry wood >green oak,in base wine SF,cherry wood > Q.alba > chestnut wood > Catalpa > Q.robur >Q.mongolica > Green oak,base wine MF cherry wood > Q.alba > Catalpa > Q.mongolica >Q.robur > Chestnut > Green oak.(3)Different roasting degree has obvious influence on the quality of brandy.Compared with unseasoned wood,the content of volatile acids in aged brandy of different woods with moderate baking is lower,and the content of total tannin is relatively reduced,but the content of alcohols,esters,acids and aldehydes in volatile compounds Both of them increased significantly;in the sensory evaluation scores,the scores of brandy aged from Catalpa and Quercus after roasting decreased significantly.(4)In terms of physical properties of wood,chestnut wood is similar to traditional aged wood in terms of density,absolute dry density,moisture content and other indicators,while Mongolian oak,green oak and cherry wood are similar;scanning electron microscope analysis found that French oak,Mongolian oak,Quercus nigra and Catalpa,the cell distribution is relatively uniform,the size of the cell cavity of French oak is similar to that of Catalpa,and the cell cavity is larger than that of Mongol and Liaodong,and the ducts of Q.alba,Q.mongolica and chestnut are densely distributed.All things considered,cherry,chestnut and Q.mongolica are excellent alternatives,and the use of Q.mongolica for rapid aging has a certain effect. |
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