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The aroma of the wine is the judge wine quality is an important sensory indicators, aromatic substances also constitute an important ingredient of grapes and wine. The main factors that affect the type and content of aromatic substances including grape variety, origin, climate and soil differences, cultivation conditions and brewing process conditions (including enzyme treatment). The experiments around the main factors affecting the wine aroma design the volatile material differences in the same producing areas of the different varieties of wine, the same grape the volatile material differences in the different production areas (Yunnan, Yantai and Xinjiang), the wine, brewing process the application of the (conventional fermentation process, short-term impregnation process, C02 impregnation process, hot dipping process and ice oenology) wines produced volatile material differences glycosidase wine volatile aroma substances, four sets of experiments. Same producing areas of the different varieties of wine volatile material differences between the experimental production of the Xinjiang region Gernischt, Syrah, Merlot and Cabernet Sauvignon wines materials, temperament chromatography, determination of the four varieties of wine volatile substance. The same grape varieties Cabernet Sauvignon as Yunnan Province, Yantai and Xinjiang three producing areas in the different producing areas of the wine volatile material differences between the experimental raw material detected by GC-MS analysis of standard dry red wine brewing process, at the same producing areas under cultivation and brewing conditions differences in the impact of volatile aroma components in the wines of the same variety. Different brewing process to produce wine volatile material differences between the experimental and glycosidase application the wine volatile substances affect the experiment are Yantai Penglai producing Cabernet Sauvignon varieties as test materials. Different brewing process to produce wine volatile material differences between the experimental short-term dipping, CO2 impregnation, hot dipping and ice wine brewing process the Cabernet Sauvignon detection analysis of the the wine characteristic aroma of the brewing process, and the various types of aromatic substances and Difference of the content. Glucosidase application including the early stage of fermentation of the wine volatile material differences between the experimental the glycosidase add volume and fermentation process in different periods add glycosidase wine aroma. Former by different fermented mash of alcoholic fermentation early were added 0.1g / L and 0.2g / L glycosidase comparison volatile aroma components, in order to determine the optimum dosage of glycosidase. Latter, respectively, after the end of the early, late and fermentation of alcoholic fermentation, in the different fermentation moromi independently adding 0.1g / L glycosidase detected by GC-MS analysis of the aroma components, were compared at different fermentation times ADD glycosidase impact on wine aroma. The experimental study of several important factors that affect the wine aroma, provide a reliable theoretical basis for high-quality wine brewing, the main results are as follows: 1. The Xinjiang Gernischt, Syrah, Merlot and Cabernet Sauvignon red wine aroma components 44,42,41, and 42 were identified, mainly esters, lower fatty acids, aromatic alcohols, terpenes, etc.; 2,3 - butanediol, phenylethyl alcohol, 2 - hydroxypropionate Ethyl lactate is the main flavoring substances. Relatively high content of aroma components, such as alcohols, esters and organic acids, and other types of content is not the same; trace characteristic aroma components more significant difference, acetal and citronellol four common components of the wine; 4 - ethyl phenol, 4 - ethyl-2 - methoxyphenol and 2,4,5 - trimethyl -1,3 - dioxolane only detected in Gernischt wine; the Gernischt wine furfural, and Cabernet Sauvignon wine unique 3 - hydroxy-2 - butanone relatively higher levels. Cabernet Sauvignon aroma components alcohols, esters, organic acids, carbonyl compounds, terpenes and phenolic compounds. Methylthio propanol, methoxy acetate, amyl acetate, 4 - ethylphenol, and 4 - ethyl-2 - methoxy-phenol and its unique 3 - hydroxy - 2 - butanone and other thiol compounds, pyrazine and some phenolic compounds is the main characteristic aroma components of Cabernet Sauvignon, Cabernet Sauvignon showed grass and green pepper aroma sensory flavor has an important impact. Xinjiang, Yunnan and Yantai Cabernet Sauvignon wine samples detected volatile aroma components, respectively, 47, 43 and 50. Wherein the common components of 37 kinds, including ethyl lactate, 2,3 - butanediol, caproic acid, isobutyl alcohol, phenethyl alcohol, etc., belong to the compounds of esters, organic acids and alcohols. Three producing areas of the wine-like aroma components significant difference is mainly the type and content of the ester compounds, Yantai Cabernet Sauvignon wine sample the largest number of detected esters (25 species); Yantai total content (131.295μg / L ) and Xinjiang (115.073μg / L) wine samples quite far worse than Yunnan wine sample (194.73% μg / L); the three producing wine like alcohols, organic acids kinds of content are quite. Short-term dipping, CO2 impregnation, hot dipping and ice wine samples were detected to 66,76,64 and 39 volatile aroma components, alcohols, esters, organic acids, carbonyl compounds and terpenes . Differences on the two types of the same varieties of wine aroma of the brewing process (fermentation aroma) have a great impact, short-term immersion wine aroma is fresh fruit aroma of the CO2 impregnation wine, breed characteristics, able to cover up, hot dip wine showed berries aroma of fermented odor-based artificial taste of ice wine is full-bodied, complex taste, with a perfect balance of high sugar and high acid; maturity of raw materials (sugar content), fermented aroma, grape sugar The higher the amount of (Cabernet Sauvignon ice grapes) the higher the more concentrated aroma; fermentation process wines senior alcohols, esters, aldehydes and ketones, terpenes, and acids and other compounds in the proportion of wine and content the effects can be improved by the improvement of the fermentation conditions to the flavor of the wine. . Alcoholic fermentation early to add glycosidase Cabernet Sauvignon wine sample esters, carbonyl compounds, terpenes and amino acids such as the type and content of volatile aroma components increased significantly. Control wine samples, add 0.1g / L the glycosidase wine samples and add 0.2g / L glycosidase wine samples were detected to 55,94, and 92 kinds of compounds. The kind and content of the esters, benzene ring and a terpene compound in the Add 0.1g / L glycosidase wine samples reached the maximum, and add the total amount of 0.2g / L glycosidase wine samples aroma has decreased. The content of the alcoholic fermentation initially added glycosidase 0.1g / L best. Add cabernet sauvignon wines from different fermentation period 0.1g / L glycosidase wine samples were detected to 170 kinds of volatile aroma components, including alcohols of 25 species, 79 kinds of esters, organic acids 10 kinds of carbonyl compounds, benzene ring terpene 17, 8 kinds of amino acids, amides, olefins, and ethers other a total of 13 kinds. 0.1g / L glycosidase added early in the alcoholic fermentation esters, alcohols, carbonyl compounds, a benzene ring, and terpene compounds and other components of the wine samples detected in most species, the highest content. Add in the alcoholic fermentation late 0.1g / L The glycosidase makes Cabernet Sauvignon aroma substances increase in species but the overall aroma content is slightly lower, the total content of organic acids significantly reduced, the benzene ring, terpenes and carbonyl the kind and content of the compound is increased. Add 0.1g / L glycosidase after the end of the alcoholic fermentation in wine samples can increase the types of wine alcohols and esters and the relative content of lower organic acid content, and a substantial increase in the content of olefins, amides and ethers, so increase overall wine aroma substances.
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