Development And Quality Analysis Of Jinggang Honey Pomelo Wine

After decades of development,there are many varieties of fruit wine products in China,and the production areas also cover the whole country.There are varieties such as goji wine,orange wine,lychee wine,sea buckthorn wine,persimmon wine,hawthorn wine,etc.Jinggang honey pomelo wine is a fermented wine with grapefruit fragrance produced by fermentation process with Jinggang honey pomelo as raw material,white sugar,pectinase and yeast as auxiliary materials.With the pursuit of low-alcohol wine among young people in contemporary society,various types of fruit wine with diifferent styles also have broad market prospects.However,when using Jinggang honey pomelo to make fruit wine,the bitterness caused by naringin(one of the bitter substances)will seriously affect the taste of Jinggang pomelo wine,thus affecting the promotion of its consumer market.At the same time,naringin is a functional compotent in Jinggang honey pomelo.Therefore,how to reduce the bitterness of naringin but maintaining the unique flavor and efficacy of pomelo is the focus of current pomelo wine research.The main research contents and conclusions of this paper are as follows:Chapter Two: This chapter studies the optimal fermentation process of pomelo wine.By establishing a single factor experiment on the ratio of material to water,the amount of naringinase added,the amount of pectinase added,the initial sugar content,the amount of yeast added,and the initial p H during the fermentation process.The main influencing factors were selected to establish an orthogonal experiment,and the wines obtained by two different processes were evaluated.The optimum process conditions were as follows :material-water ratio of 1:4,pectinase addition of 0.4%,initial p H of 4.0,yeast addition of 0.04%,and initial sugar content of 22 ° Bx.The addition of naringinase in another Jinggang honey pomelo wine was 0.20 %.In the subsequent verification experiment,the total acid 4.5 g / L,total sugar 35.2 g /L,sugar degree 9 ° Bx,alcohol degree 10.9 % vol,p H 3.8 and sensory score88.1 of pomelo wine without naringinase were measured.The total acid 5.1 g /L,total sugar 32.5 g / L,sugar degree 9 ° Bx,alcohol degree 11.2 % vol,p H3.8 and sensory score 89.6 of pomelo wine with naringinase.Chapter Three: In this chapter,the content of naringin in five kinds of pomelo wine was detected by ultra-high performance liquid chromatography-diode array detector(UPLC-DAD).The linear correlation coefficient of the detection method was 0.9990,the detection limit was 0.30μg / m L,and the limit of quantitation was 0.99 μg / m L.The repeatability and precision were less than 3 %,and the recovery rate was 80 ～ 110 %.The naringin content of Jinggang pomelo wine was 209.07 μg / m L and 353.34 μg /m L,respectively.Compared with the three pomelo wines purchased in the market,it showed that the pomelo wine was more easily accepted by the market when the naringin content was less than 400 μg / m L.The content of naringin in Jinggang pomelo wine could decrease under normal temperature and cold storage conditions,and the decrease ratio of cold storage was slightly larger.In addition,the presence of naringinase also had a certain effect on the decrease rate of naringin.Chapter Four: The headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to investigate the difference of volatile components in pomelo wine under different storage conditions(room temperature and cold storage).A total of 44 volatile components were identified,including 13 alcohols,15 esters,4aldehydes,7 olefins,2 ketones,and 3 acids.There were some differences in the composition and content of volatile components between the two pomelo wines.Through the establishment of principal component analysis(PCA)and partial least squares discriminant analysis(OPLS-DA)model,the cumulative contribution of variance of four groups of samples was obtained.According to the principle of VIP > 1.0,15 different compounds were screened out from each of the four groups of samples,of which 3 were common differences among the four groups of samples.Chapter Five: This chapter preliminarily complies the enterprise standard for Jinggang honey pomelo wine,including physical and chemical indicators including alcohol content,total sugar,total acid,p H,naringin content,etc.