Effect of Different Fortified Points on Quality of'Ruby Cabernet'Liqueur
'Ruby Cabernet'grape was used as raw material,and three groups of fermentation liquid with residual sugar content of 156,126,96 g·L-1 were set,'Ugni Blanc'brandy as the base wine,the liquor samples of 22%,20%and 18%(Vol)were prepared with the fermented liquor of different sugar levels.The volatile aroma components were detected by the combined technique of solid-phase microextraction,gas chromatography-mass spectrometry,and effects of different fortified points on the physicochemical properties and sensory quality of'Ruby Cabernet'liqueur were investigated.The results showed that the fermentation of'Ruby Cabernet'was terminated when total sugar was 96 g·L-1,which had little difference with the ideal target point.The total sensory scores of treatments of low residual sugar and low alcohol content(96 g·L-1,18%alcohol content)and medium residual sugar and low alcohol content(126 g·L-1,18%alcohol content)were relatively high,and the low residual sugar and low alcohol content combination scored the highest in aroma elegance and texture coordination.A total of 41 volatile aromas were detected,including two kinds of C6 alcohols,five kinds of higher alcohols,three kinds of acetate esters,thirteen kinds of ethyl fatty acids,six kinds of other esters,four kinds of terpenes;two kinds of acids and furan aldehydes respectively;one kinds of phenol,aldehydes and lactones respectively.In this study,the fortified technology of high quality liqueur was initially verified,and the volatile aroma composition of'Ruby Cabernet'liqueur was defined,which provided a reference for the research and development of domestic liqueur technology.
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