Study On The Wine Made Of Orange Juice And Glutinous Rice Juice

In this experiment, Wenzhou orange and glutinous rice are the raw materials for fermented. These main reasearchs are done in this study:selects the excellent specificity yeast for fermented wine; the best fermentation conditions and clarification are studied; the aroma component in wine is detected and the antioxidant capacity of the wine is evaluated. The main contents and test results are as follows:1. The selection of excellent yeastThere are 122 yeast strains isolated from varieties orange juices, three strains of them are proof better according to different screening indicators. of bacteria fermentation excellent 16#,89#,95#, throngh the morphological, physiological and biochemical tests, the three strains are identifited that:16# as Saccharomyces cerevisiae,89# for the Hansenula anomala,95# as Brettanomyces claussenii, and their growth characteristics are also studied.2. The selection of the main fermentation processRhizopus and glucoamylase are prepared to make glutinous rice juice, and the optimal Rhizopus inoculation volume is 106 spores/mL, the optimal dosage of glucoamylase is 40U/mg, hydrolysis time is 4h. The yeast inoculum, the initial sugar and pH, the amount of glutinous rice juice are studied in orthogonal experiment, and the best fermenting condition is that:3% yeast inoculum, initial pH 4.0, initial sugar-contentration 16°Bx, the amount of glutinous rice juice 35%.3. The clarification process of wineFour kinds of liquor clarifier are used for clarification on the original test, and combining with cold treatment or not are also investigated. The experiment results show that:the clarification effects of chitosan and PVPP are better, but from the economic point of view, chitosan is better than PVPP. Combining with cold treatment, only add 0.1g/L of chitosan, the light transmission of original wine up to 95.1%.4. The testing of flavor component in wineGas chromatography-mass spectrometer from the aging mixed wine, there are 53 of the flavor compounds be detected, including esters 20 species,14 kinds of alcohols, the relative content reach 45.32% and 42.49%, the highest relative content of the substances were diethyl succinate (23.78%) and benzene ethanol (18.15%).5. Antioxidant activity of mixed wine Compared with pure orange wine and glutinous rice wine, BHT and Vc solutions are as control, obtained mixed wine has stronger iron reduction capacity, and scavenging effects of DPPH radicals, superoxide anion, hydroxyl radicals are also stronger. The antioxidant capacity of the mixed wine is not as good as that of pure orange wine, but much better than the same dosage of 100mg/L of BHT and the Vc.