Stauntonia Chinensis DC Ratafia Fermentation Characteristic Research

In this paper, the acidity of stauntonia chinensis DC is frist, the fermentation conditions, inspecting of the flavor compounds etc. were studied and the most superior technical parameters of the fruit-wine-making were got. The main results showed:1. First is the brewing technical process and parameters of stauntonia chinensis DC fruit wine. By the ethanol content and special nutrients as oleanolic acid, the best fermentation process is:cleaning, removing pit, slicing or scraping, pulped it consisting of equal parts of pulp and water, hydrolyzing the juice added pectase 0.02% for three or four hours sodium bisulfite 100mg/kg, adjusting pH 4, sugar 22%, inoculating S. cerevisiae 0.1%, the fermentation temperature 18～24℃.2. The acid content of the Chinese Staunton vine is 3.33% by the malic acid idea which is more than the others. Deacidification is necessary otherwise it is different to ferment and the mouthfeel is acid and astringent. Of all methods of Deacidification, the resin is better being based on mouthfeel and that chemical is good due to its ability except for little bitter,.cloudy. Resins LX-300 is the optimal among three of them. The deacidification process:the resin LX-300 is lOg and the velocity of flowing is lml/s in 100ml column.3. Of all the fermentation ways including the pure juice, the juice with residue, the juice with slice and the juice extracted by ethanol, fluctuating of oleanolic acid was noticed. The content of oleanolic acid is 0.008 mg/g,0.720 mg/g,0.236 mg/g,0.547 mg/g respectively comparing fruit. Obviously, the second is best as same as we can find it has a strong fruit flavor.4. All the flavor compounds were examined by Through SPME-GCMS. They are 129,75,110,123 and 82 kinds of compounds respectively from the Chinese Staunton vine fruit pulp, the fermented liquid from pure juice, the juice with residue, the juice with slice and the juice extracted by ethanol. The results showed the esters are most about 30 compounds which is the most important for fruit wing flavor and the next is alkane, alcohols, organic acids etc.. Among the four types fermentation ways, esters are most about 29.01% by fermentation juice with residue but it is least about 17.25% by fermentation juice with slice, alcohols are most about 43.03% by fermentation juice with slice but it is least about 15.62%by fermentation juice with residue, organic acids are most about 13.64% by fermentation pure juice but it is least by fermentation juice extracted by ethanol, alkane are most about 26.20% by fermentation juice extracted by ethanol but it is least by fermentation pure juice, aldehydes are most by fermentation juice with residue but it is least by fermentation juice extracted by ethanol, the ether only appeared a little by fermentation juice with residue or slice, there are trace of the phenol, volatile oil, southernwood cedrol, furan, pyrane etc. by fermentation juice with residue.5. A perfectly technology procedure was given by studied a series of factors and parameters mentioned above. That is:Fresh material→clearning→pumping→adding sugar→fermenting with residue→purifying→deacidification→filtrating→degerming(filter sterilization)→bottlingOur work has put in used to make stauntonia chinensis DC wine 15kL in a pilot factory that is Chongqing Jinlifang (Gold Cube) Wine Lt.Company at Qijiang County, Chongqing.