Effect of Different Harvest Times on Aroma Components of Ecolly Wines and Distillations

doi:10.7506/spkx1002-6630-201802034

Abstract

Abstract: Purpose: This study aimed to compare the aroma components of Ecolly wines and distillations made from grapes grown in Yangling, Shaanxi and harvested at different dates for the purpose of determining the optimal harvest date for distilled wine. Methods: Ecolly grapes were harvested on August 18, August 28 and September 5, then fermented and distilled. The physicochemical properties and aroma components were determined. Results: The reducing sugar content was the highest in the grapes harvested on August 28, (193.56 ± 0.36) g/L, and the contents of all the identified phenols were the highest in the resulting wine. The total content of aroma components was the highest in the wine made from grapes harvested on September 5, which showed a high diversity. However, for distilled wine, the total content of aroma components was the highest when grapes were harvested on August 18, which were highly diverse. Conclusion: The optimal harvest date for better aroma quality of wine was September 5, while that for better aroma quality of distilled wine was August 18.

Key words: different harvest times, Ecolly, distilled wine, aroma components

CLC Number:

TS261.2

LI Nana, SHU Tingting, LIANG Yanying, DUAN Qi, LI Hua, WANG Hua. Effect of Different Harvest Times on Aroma Components of Ecolly Wines and Distillations[J]. FOOD SCIENCE, 2018, 39(2): 215-221.

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Effect of Different Harvest Times on Aroma Components of Ecolly Wines and Distillations

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