Study On Hawthorn Fruit Wine Fermentation Process

The fruit of Crataegus pinnatifida Bunge is bright red and contains a variety of nutrients and functional ingredients.In this paper,the effects of pretreatment on the quality of hawthorn juice were analyzed,and the technical conditions of hawthorn fruit wine fermentation were optimized.The quality characteristics of hawthorn fruit wine during the aging process were further investigated.:1.The optimization of the preparation process of hawthorn juice showed that the ratio of material to water was hawthorn/water=1:3.5,which is the most suitable ratio of hawthorn juice.In the process of juice preparation,heat treatment was carried out at100℃/20min,and 10mg was added./100m L biased potassium sulfite,adjust the p H of the hawthorn juice to 3.5,can significantly inhibit the browning in the hawthorn juice.Pectinase（RAPIDASE PEP）treated at 0.1g/L and 35℃for 100min can greatly increase the yield of hawthorn juice and control the methanol content of the juice to a low level.2.The research results of the optimization of the technology of the fermentation of hazelnut wine show that LAFFORT fruit wine yeast is a suitable yeast for the production of hawthorn wine.The optimum fermentation conditions for the use of this strain for the production of hawthorn wine were as follows:fermentation time 6 days;fermentation temperature 20℃,inoculum size 2.0×10⁷cfu/m L.3.A total of 28 aroma components were detected in the hawthorn wine by gas chromatograp H y-mass spectrometry.The main aroma components were alcohol（83.35%）and esters（9.21%）.The relative content of alcoholic substances in hawthorn wine decreased during the aging process,while the relative content of ester substances slowly increased.At the same time,three kinds of aroma substances of butyl 2-furancarboxylate,hexanoic acid and ethyl acetylalanine were newly produced in the aging process.4.The results of research on the clarification technology of Hawthorn wine showed that300mg/100m L bentonite had obvious clarifying effect on Hawthorn wine.The prepared hawthorn wine has certain anti-oxidation function,and has high scavenging ability to DPPH·and superoxide radical（O₂^-·）,and its antioxidant activity shows a certain upward trend in the process of aging.After aging and clarification,the wine quality of hawthorn wine is 8.75%（%,v/v）;total acid（calculated as acetic acid）is 3.97g/L;volatile acid（calculated as acetic acid）is 0.37g/L;total extract is 25.5g/L;methanol 190 mg/L.The fruit wine is rich in fruit,fresh in taste and bright in color.