'紫秋'葡萄酒发酵过程中理化性质、活性成分及风味变化分析OA

To investigate the dynamic variations in physicochemical properties,active components and volatile flavor compounds of'Ziqiu'wine during the fermentation,'Ziqiu'harvested from a vineyard in Shaoguan,Guangdong Province were used as raw materials,and wine was brewed via ambient-temperature fermentation.Various physicochemical indicators and volatile flavor compounds of wine samples collected during the fermentation were determined.The results showed that the contents of total phenolics,total flavonoids,total proanthocyanidins and total anthocyanins in'Ziqiu'wine reached 2.81,0.75,1.13 and 0.25 mg/mL,respectively;the scavenging rates of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radicals and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals were 57.09%and 65.99%,respectively,at the end of fermentation.Compared with samples collected on the 1st fermentation day,significant increases(P<0.05)were observed in the contents of total phenolics,total flavonoids,total proanthocyanidins,total anthocyanins and ABTS cation radical scavenging rate.A total of 30 kinds of volatile flavor compounds were detected in'Ziqiu'wine,among which the relative contents butyl 2-methylbutanoate,methyl 2-furoate and phenylacetaldehyde increased significantly(P<0.05).Electronic tongue analysis indicated a significant reduction(P<0.05)in bitterness during fermentation,and sensory evaluation showed favorable performance in color,body and aroma indices.These findings provided theoretical support for developing new wine products and improving wine quality in the Guangdong and Hunan regions.