Abstract:

Fresh dry Chinese jujube wine was treated with ultra high pressure (UHP) within the range of 100 － 500 MPa at 25 ℃ for 15 min or processed into natural aging wine. Volatile compounds in dry Chinese jujube wine were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) and their relative contents were determined by area normalization method. The results showed that the 400 MPa UHP treatment resulted in the increase of fusel oil content by 2.64% in dry Chinese jujube wine in comparison with natural aging wine (NAW) while the composition kept constant. The relative content of esters in UHPtreated wine was significantly higher than that in NAW by 4.71% while the species remained stable. More species of ketones and aldehydes were found in UHP-treated wine with a concomitant increase in the total relative content by 13.31%. The pH of dry Chinese jujube wine, however, was not affected by UHP treatment but the color quality of UHP-treated wine was slightly better than that of NAW. In summary, UHP treatment is a potential cold-working technique for accelerating wine aging.

Key words: ultra high pressure, dry jujube wine, aging, GC-MS