| Anyue County,Sichuan Province because of its unique geographical and climatic conditions,enjoys the reputation of "China Lmon Capital".Its production accounts for more than 80% of the country.The ratio of lemon processing is about 21%,and the utilization rate for deep processing is low.This article is intended to improve its added value.We studied the Anyue lemon as the raw materials processed into lemon wine,and in-depth studied of its production process.The results are as follows:(1)In this experiment,8 strains of yeast were isolated and purified from the peel and soil of Anyue lemon main producing areas and nearby farm orchard.Through the re-screening experiment of lemon juice culture medium,finally we get a more gas production and alcohol-rich yeast which No.G4.The yeast was compared with seven commonly used Saccharomyces cerevisiae in fermentation performance,fermentation speed,yield,sulfur resistance,acid resistance,sugar resistance and sensory evaluation.Ultimately,G4 is best.Its sensory rating is as high as 88.1 points.Therefore,G4 is the most suitable yeast for the fermentation of lemon wine.Besides the wine is typical.According to the identification,the results showed that the G4 strain belonged to the genus Schreques of the genus.(2)The experiment was compared of seven kinds of domestic anion exchange resin.Screened out macroporous weakly basic anion exchange resin D311.It has the strongest adsorption of acid,weakly in taste and color,basically no adsorption in sugar and alcohol.At this time the acid reflux rate can reach 60.14%.In the industrial production of D311 resin,cost and wine performance should be integrated.So,finally select the temperature is 22~27℃.The rate of ion exchange is 4BV/h.(3)In lactic acid bacteria fermentation of lemon wine,through the comparative study of acid reflux rate,a strain of Lactobacillus acidophilus was screened.The conditions of the fermentation is: When pH was 4.7,the acid reflux rate was 51.12%.When inoculation amount was 107cfu/g,the acid reflux rate was 50.36%.Add 1% glucose the acid reflux rate was 44.75%;Add 1% tryptone the acid reflux rate was 50.83%.At the same time,the number of viable cells is also large.It will be beneficial to the metabolism of lactic acid bacteria.The optimum fermentation conditions were as follows: pH 4.1,inoculation amount 108 cfu/g,carbon added 1%,nitrogen added 2%.Then the acid reflux rate of 52.41%.(4)In this experiment,we added bacteria in lemon wine for fermentation.It was found that citric acid was broken down into lactic acid and acetic acid.Citric acid from 3.51g/L to 1.02g/L;Lactic acid content of the final 0.36g/L;Acetic acid to 0.51g/L.The degradation rate reached 31.06%.A total of 33 aroma components were detected by GC/MS before the fermentation,and 35 components were detected after the fermentation.It can speculated that the reaction of citric acid produced acetic acid,lactic acid,acetoin,2,3-butanediol,and some related higher alcohols,esters and other fragrant substances.Such as ethyl lactate,ethyl butyrate,ethyl acetate,ethyl caproate,ethyl octanoate,ethyl decanoate and phenethyl acetate.These subtle changes play an important role in the lemon wine.So that the aroma of lemon wine can be more full and rounded.(5)In the study of clarification technology,light transmittance size is: Gelatin> bentonite>chitosan>centrifugal>diatomaceous earth.So choose the best effect of gelatin as its clarifier.When the amount of gelatin added 2.5%,the highest transmittance of 91.3%. |
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