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DANYANG rice wine brewing history goes back to ancient times, over 1,700 years of documented, the new brewing Danyang rice wine than spicy, the need for more than one year before the factory after-ripening, the natural aging after slow cooked flavor compounds formed less stable process conditions is not easy to control, and these have been significantly restricted the production of large-scale processing of Danyang rice wine, rice wine processing a direct impact on the economic benefits. This topic using ultra-high pressure technology processing Danyang rice wine, the Danyang rice wine aroma components using solid phase micro extraction and GC-MS analysis, and to explore the variation of rice wine volatile flavor compounds under the conditions of different high-pressure processing, using high-performance liquid phase chromatography analysis of the changes of high pressure processed rice wine organic acids, and the stability of the high-pressure processing of rice wine, and provide the basis for the using UHP technology to improve rice wine flavor. The conclusions are as follows: (1) Select the DVB / CAR / PDMS the Danyang rice wine aroma solid phase extraction fiber microextraction head, better extraction conditions for extraction temperature 45 ° C, the extraction time was 40min, 20% of the amount of NaCl added. (2) using headspace solid-phase microextraction and temperament associated with Danyang rice wine Volatiles were detected and analyzed to detect 31 kinds of alcohols, esters, acids, ketones, phenols, and furans volatiles ingredients, including alcohols, esters, acids. (3) Osme analysis aroma intensity value of rice wine in aroma substances, identified 17 compounds Danyang rice wine has an important contribution, are ethanol, 2 - methyl butanol, 3 - methyl alcohol , 1 - octen-3 - ol, 2,3 - butylene glycol, furfuryl alcohol, benzyl alcohol, ethyl acetate, ethyl propionate, benzene, ethyl acetate, acetic acid, propionic acid, 2 - methyl-propionic acid, furfural , benzaldehyde, phenol, and 4 - vinyl-2-methoxy-phenol. Increase in rice wine aroma Type (4) Danyang rice wine after 300,400 and 500MPa after 20min, and iso-butanol, isoamyl alcohol, 2,3 - butanediol, phenylethyl alcohol, ethyl propionate, ethyl acetate and ingredient content of benzene, ethyl acetate, acetic acid and valeric content significantly decreased, no significant effect of ketones and phenols. (5) Danyang rice wine after 400MPa, 20min handle most obvious changes in the aroma components, alcohols isobutanol, isoamyl alcohol, 2,3 - butanediol and benzene ethanol content increased by 20.1%, 6.7%, 84.2% and 44.8% of the total, esters increased 93.2%, acetaldehyde content is reduced by 54.9%, the results with 400MPa, a 20min processing rice wine sensory evaluation best conclusion is consistent. Reasonable UHP processing conditions can be better to retain the aroma of rice wine and to improve rice wine sensory quality, make it taste even more delicious, refreshing, mellow and coordination. (6) the Danyang rice wine in an organic acid component mainly lactic acid, ketoglutaric acid, acetic acid and tartaric acid, followed by succinic acid and pyruvic acid, the lower content oxalic acid, malic acid and citric acid; after pressure treatment, organic acids, increase the content of pyruvic acid, ketoglutaric acid, lactic acid, citric acid and succinic acid, tartaric acid, oxalic acid, malic acid and acetic acid, an organic acid content reduced. (7) through the analysis and comparison of gelatin, egg white powder, PVPP and DHJ101 clarifying agent after processing rice wine turbidity value, DHJ101 more suited to clarify Danyang rice wine, and after high pressure treatment can improve rice wine stability.
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