Volatiles components and total flavonoids in buckwheat and highland barley brewing wine

Jiaxin Ran and Tingjun Ma

Abstract

Three kinds of brewing wine were made by using tartary buckwheat, highland barley and mixed them 1:1 as raw material. The volatile flavor compounds of wines were evaluated by HS-SPME-GC-MS. Total flavonoids content were detected by Al(NO3)3-NaNO2 colorimetric method. The results showed it was 13.404% 1,3-prop anediol in buckwheat wine, 23.328% 1-pentanol in highland barley, has different characteristic components in three kind wines. The flavonoids content of tartary buckwheat wine was higher than both highland barley and mixture wine and it was 2.4 mg/g.