The Formation Rule of Major Flavor Components in Mechanization Process of Flavor Liquor

The fermented grains in the process of mechanical brewing was studied. By tracing and analyzing the dynamic changes of temperature, water content, total acid, p H, reducing sugar, starch and ethanol content during the brewing process, the changes of main flavor liquor were of fermented grains determined by HPLC and headspace gas chromatography.The results showed that at the early stage of brewing, the acid content decreased fast. The content of alcohols, aldehydes and esters kept stable. At the middle stage of brewing, the acid content stayed the same, but the content of alcohols, aldehydes and esters fluctuated strongly. At the late stage of brewing, the content of acids and aldehydes inceased while the content of alcohols and esters decreased. These changes of every physicochemical index were correlated. The generating rule of the main flavor liquor in the process of mechanical brewing was studied to provide scientifical basis for promulgating the mechanization of the wine mechanical brewing.