Analysis of Differences in Volatiles of Kiwifruit Wines Treated with Different Clarifiers
[Objective]To enhance the stability of kiwifruit wine and explore the effects of different clarifying agents on the clarity and sensory quality of kiwifruit wine.[Method]Using Xuxiang kiwifruit as raw material to brew kiwifruit wine,the clarification process of kiwifruit wine was optimized through single factor experiments combined with response surface experiments.HS-SPME-GC-MS was used to determine and an-alyze the volatile substances in kiwifruit wine.[Result]The response surface experiment was used to optimize the best clarification process pa-rameters:PVP(polyvinyl pyrrolidone)addition amount 1.2 g/L,gelatin 0.8 g/L,chitosan 0.4 g/L,under these conditions,the light trans-mittance of kiwi wine reached 95.7%;it was found that the types of volatile compounds(30)after clarification were significantly reduced com-pared with those before clarification(46),including 16 esters and 4 alkenes,four kinds of alkenes were added after clarification.[Conclusion]Based on the analysis of kiwi wine precipitation,kiwi wine clarifiers were selected and the clarification process was optimized,the changes of volatile substances before and after clarification were analyzed sequentially,and the influence of clarification treatment on the aroma quality of kiwi wine was comprehensively considered,so as to provide a theoretical basis for the standardized evaluation of kiwi wine clarification process.
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