Study On The Distillation And Research And Development Of Fortified Wine Products At The Eastern Foot Of Helan Mountain Aging Of Grape Spirits

Fortified wine is a high-sugar and high-alcohol wine,which has become a popular product in domestic and foreign markets due to its unique sweet taste.Currently,the fortified wine industry in foreign countries has formed a complete brewing system and quality characteristics,while in China,there are still problems with variety selection,unfamiliarity with brewing technology,and long aging time.This study conducted research on fortified wines brewed from 15 common grape varieties and 6 different vintages of dry and semi-dry wines in the eastern foothills of the Helan Mountains,based on the physicochemical and sensory characteristics of typical fortified wines,in order to select more suitable varieties and wines.In addition,the study investigated the high-temperature micro-oxygenation aging technology to provide theoretical support for improving the quality and production efficiency.The main research results are as follows:1.The typical fortified wines studied in this research were sherry,Madeira,and port,with an alcohol content range of 15.15～19.55%(v/v),total sugar range of 71.38～212.83 g/L,total acid range of 2.97～4.89 g/L,total phenol range of 209.57～1794.80 mg/L,tannin range of 193.80～429.67 mg/L,total sulfur range of 35.80～66.60 mg/L,and free sulfur of 0 mg/L.The common aroma characteristics of these typical fortified wines were nutty,caramel,sweet,and creamy.The main volatile components of these wines were y-butyrolactone,isoamyl alcohol,glyceraldehyde,benzaldehyde,ethyl 2-methylbutyrate,4-ethylphenol,isoamyl acetate,phenethyl alcohol,and 2,4-di-tert-butylphenol.2.Eight red grape varieties and seven white grape varieties from the eastern foothills of the Helan Mountains and six different vintages of grape wine were selected.Based on the chemical and sensory properties of typical fortified wines and their volatile components,the red grape varieties‘Beimei’and‘Bouton blanc’were identified as more suitable for fortified wine production.The white grape varieties’Ugni Blanc’ and ’Gewurztraminer’ were found to be suitable for fortified wine production.The 2017 Chardonnay was identified as the most suitable wine for fortification.All the chemical properties of the fortified wines were within the range of typical fortified wines,and their aroma richness and the number of key volatile components that contribute to the aroma were high.The sensory evaluation scores were also high.3.Based on the reference criteria of typical fortified wines,it was found that high-temperature microoxygenation treatment can significantly increase the richness of volatile components and sensory scores,and can be used as a maturation method for fortified wines.The optimal parameters for high-temperature micro-oxygenation treatment were determined to be a temperature of 50℃,oxygen content of 8 mg/L,and treatment time of 28 days,with all physicochemical indicators falling within the range of typical fortified wines.This treatment significantly increased the richness of volatile components,sensory characteristics,and the content of key volatile components such as furfural,2-methylbutyl acetate,phenethyl alcohol,and isoamyl alcohol.