Study On Flavoring Technology And Quality Stability During Aging Of Plum Wine With Complex Flavor

Plum wine suffers from a light taste,lack of aroma and lack of typicality.It has been shown that the dried flowers of Rosa damascena and its essential oil are rich in volatile flavor substances,which are often used for food aroma enhancement.In this study,the dried flowers and its essential oil were used as aromatic materials,and the aromatic enhancement was carried out by adding dried rose flowers mixed with plum juice for fermentation(co-fermentation type),soaking the dried roses in the fermented plum wine(immersion type),and adding a certain percentage of rose essential oil to the plum wine before and after fermentation(essential oil addition type).The effects of different aromatization methods on the basic indexes,the types and contents of volatile substances and the sensory evaluation of green plum wine were studied.The best aromatization solution was selected to brew Rose-Plum composite aromatic wine,which was aged at different temperatures and under different light conditions,and the effects of different aging conditions on its basic indexes,the content of major volatile substances and sensory evaluation were analyzed,with the following results:(1)After detection by SPME-GC-MS and search of the NIST11 spectral library,the results showed that the composition and percentage of volatile substances of dried Rosa damascena flowers were 7 alcohols(68.1 %),10 esters(18.55 %),2 phenols(2.3 %),23hydrocarbons(6.27 %),7 aldehydes and ketones(6.27 %),and 2 others(1.44 %).The contribution of volatile substances with OAV > 1 was: ethyl caprylate > citronellol >phenylethanol > geraniol;the composition and percentage of volatile substances in the essential oil of Rosa damascena were 6 alcohols(35.62 %),3 esters(1.18 %),2 phenols(1.77 %),27 hydrocarbons(50.53 %),5 aldehydes and ketones(13.96 %),and 1 other(0.48 %),the contribution of volatile substances with OAV values >1: geraniol >citronellol > eugenol > linalool > benzaldehyde > phenethyl alcohol > d-limonene;(2)The addition amount of aroma-enhancing raw materials,the addition time and the change of temperature played a significant role in the aroma enhancement effect.The study on co-fermentation type showed that the addition of dried rose flowers was positively correlated with the quantity and content of volatile substances in the wine,and the addition of dried rose flowers during the period of yeast growth and metabolism from 0 to 4 days of fermentation at 20～26 ℃ was beneficial to the formation and accumulation of volatile substances in the wine samples,and the aroma of rose increased significantly with good aroma enhancement effect.The study on the immersion type showed that the addition of0.4～0.6 g/ 100 m L of dried Damascus rose flowers to the wine at 20～26 ℃ for 4～8 d was beneficial to the formation and the rose aroma increased significantly with good aroma enhancement effect;the study on the essential oil addition type showed that the addition of rose essential oil was positively correlated with the quantity and content of volatile substances in the wine samples,and the addition of rose essential oil at the end of the main fermentation,the fermentation/mixing temperature 20～23.The addition of rose essential oil at the end of the main fermentation and the fermentation/mixing temperature of20～23 ℃ was beneficial to the formation and accumulation of volatile substances in the wine samples,and the rose aroma increased significantly with good aroma enhancement;(3)After brewing with the optimal aroma enhancement solutions corresponding to the three aroma enhancement methods,the number of major volatile substances(OAV value >1)in the rose-green plum wine was: immersion type(23 species)> co-fermentation type(20 species)> essential oil addition type(16 species),and the number of volatile flavor substances with OAV value > 10 in the rose-plum wine made by the three solutions was:immersion type(15 species)> co-fermentation type(15 species)> essential oil addition type(15 species).15 types)> co-fermented type(13 types)> essential oil added type(11types)> original wine(8 types).Based on the sensory evaluation,it was concluded that the co-fermented composite aromatic plum wine had a harmonious aroma and full body,with a high overall evaluation score,and presented high quality sensory quality overall;(4)Aging tests showed that ethyl n-hexanoate,ethyl heptanoate,ethyl 9-decenoate,ethyl undecanoate,2,4-di-tert-butylphenol,isoamyl acetate and ethyl decanoate of the compound aroma plum wine showed a gradual increase during aging at different temperatures,and the higher the temperature the more obvious the increase in substance content.The changes in the proportion of the total content of the main volatile substances of dried roses in the wine samples showed that the fragrance style of the rose-plum wine at different aging temperatures was 4 ℃ > 25 ℃ > 15 ℃;the two substances ethyl benzoate and ethyl caprylate in the mixed aromatic plum wine increased with increasing aging time under light-proof aging conditions,while isoamyl acetate,ethyl n-hexanoate,ethyl caprylate,phenethyl acetate,and Ethyl ethyl 9-decenoate and ethyl heptanoate showed a gradual increase with the extension of aging time under both light and light-proof conditions,but the increase of these six substances was more significant under light conditions,and the change of the content of the main volatile substances of dried roses in the wine samples showed that the stability of the fragrance style of the rose-plum wine was:light-proof > light.