The aim of this study was to investigate the differences in volatile compounds and aroma profiles of brandies from the Xinjiang production area fermented with different yeasts (71B, KD, F33, K1, FC9DP, D254, FC9) and their freshly distilled brandies.Through comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS) analysis combined with sensory quantitative descriptive analysis of different samples, the results showed that the fermented wine with the addition of yeast D254 had the highest content of aroma substances, and its aroma profile was characterized by fruity, floral, and woody attributes.After distillation, it showed that the floral, fruity and woody attributes of the samples with the addition of yeasts FC9 and FC9DP were richer, and the sample fermented with FC9DP had the highest relative content of aroma compounds.Comparison of the base wines before and after distillation showed that the relative content of most of the aroma compounds increased due to distillation, with the exception of phenolic compounds and lactones, of which the most significant increases in esters, alcohols, acids and terpenes were found in the FC9DP sample.In addition, the aroma of the base wines improved significantly after distillation, with the elimination of undesirable aromas such as green and sweaty aromas.This study can provide a reference for further improvement of the brandy-making process.
MA Yue
,
WU Yuan
,
ZHANG Baochun
,
SHEN Chunhua
,
YU Lina
,
GONG Chuanbin
,
LI Chenglin
,
TANG Ke
. Analysis of the aroma of brandies before and after distillation after fermentation with different yeasts[J]. Food and Fermentation Industries, 2024
, 50(7)
: 250
-258
.
DOI: 10.13995/j.cnki.11-1802/ts.038013
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