Optimization Of Yellow Peach Wine Brewing Process And Application Of Non-saccharomyces Cerevisiae

In this paper,Amygdalus persica as the raw material for following researches:The researchers took the yeast inoculum,the pH value of fermentation,and the temperature of fermentation as the influencing factors and then used the single-factor test method and the orthogonal test method to optimize the fermentation conditions of yellow peach wine.The researchers tested indicators such as Metschnikowia and Hanseniaspora for alcohol tolerance,tannin tolerance and the ability to produce beta-glucosidase.The researchers studied the differences in total flavonoids and total phenolic content after fermentation of five different strains under the optimal fermentation process,including M.Maggi,Hansenula sporogenes,Saccharomyces cerevisiae,mixed bacteria 1(Saccharomyces cerevisiae:Hansenula sporogenes in grape juice=1:1),mixed bacteria 2(Saccharomyces cerevisiae:M.Maggi=1:1).Then the researchers evaluated the antioxidant capacity of yellow peach wine by measuring the scavenging capacity of DPPH free radicals,the scavenging capacity of hydroxyl radicals,and the total reducing capacity.The relevant specific research results are as follows:1.The best technological conditions for the fermentation of yellow peach wine:yeast(OD600=2)inoculum amount of 0.2 ml,fermentation pH value of 3.0,and fermentation temperature of 28 ℃.The alcohol fermentation efficiency was the highest under the above conditions,and the alcohol volume fraction could reach 11.52%.2.The characteristics of the two kinds of Non-Saccharomyces cerevisiae were suitable for yellow peach wine fermentation,which could provide reference value for improving the quality of yellow peach wine.Alcohol tolerance:Grape juice Hansenula sporogenes>Maggi Maggi;Tannin tolerance:The two non-Saccharomyces cerevisiae have similar tolerance;Reducing sugar consumption-ability:Saccharomyces cerevisiae>Hansenula sporogenes>M.Maggi;Changes in alcohol content:Saccharomyces cerevisiae>Hansenula cerevisiae>M.Maggi;Ability to produce β-glucosidase:Hansenula sporogenes in grape juice>M.Maggi>Saccharomyces cerevisiae;Ability to decompose organic acids:Saccharomyces cerevisiae>two non-Saccharomyces cerevisiae;Fermentation ability:Saccharomyces cerevisiae>Grape juice Hansenula sporogenes>Maggi Maggi.3.The yellow peach wine fermented by mixed strain 1(Saccharomyces cerevisiae:Hansenula sporogenes=1:1)is rich in active substances and has potent antioxidant and free radical scavenging abilities.This result can provide a reference value for future research on the antioxidant capacity of yellow peach wine and the development of its health care function.Where:There were significant differences in the total flavonoids and total phenolic content of yellow peach wine fermented by five different strains.Complete flavonoid content:Saccharomyces cerevisiae>mixed with one strain>Hansenula sporogenes in grape juice>mixed with two strains>M.Maggi.Total phenolic content:mixed with one strain>Saccharomyces cerevisiae>Hansenula sporogenes>mixed with two strains>Maggi Maggi.There were significant differences in the antioxidant capacity of yellow peach wine fermented from five different strains.The antioxidant indexes of DPPH free radical scavenging ability,hydroxyl radical scavenging ability and total reducing Ability were roughly the same as their respective total phenolic content and total flavonoid content.Mix 1 has the highest total reducing power.At the same time,DPPH free radical scavenging rate and hydroxyl radical scavenging rate were higher than those of Saccharomyces cerevisiae.The order of antioxidant capacity:Mix 1>Saccharomyces cerevisiae>Hansenula sporogenes>Mix 2>M.Maggi.There was a significant positive correlation between the antioxidant capacity of yellow peach wine and the total phenolic content.DPPH free radical scavenging ability,complete reducing Ability and flavonoids had a significant positive correlation.There was no significant correlation between hydroxyl revolutionary scavenging ability and flavonoid content.The above results can provide technical support for the production of yellow peach wine,and provide basic data for improving the antioxidant capacity and health care function of yellow peach wine.