Study On Fermentation Process Optimization And Fermentation Kinetics Of Japanese Apricot Wine

Japanese Apricot is nutrient-rich, with excellent function and utilization of health-care value. The wine with Japanese Apricot fruit brewed and soaked is good at maintaining good health; In addition, Japanese Apricot Pericarp Pigment is an excellent natural color additives.The research includes: analyzed the basic components of Japanese Apricot fruit; studied Japanese Apricot wine's fermentation process optimizatio,clarification,color stability, Japanese Apricot Pericarp Pigment's optimal extraction technology conditions and stability,dynamic changes of yeast growth's number, sugar content,alcohol during fermentation process,Japanese Apricot wine's quality fuzzy judge.The results are as follows:(1) Analyzing Japanese Apricot fruit's basic components. The results: Japanese Apricot total acid 6.21%(dry basis), effective acid (pH) 2.588, total flavonoids 0.16%(dry basis), moisture 83.8%, protein 0.52% (dry basis), pectin 4.3% (dry basis), polyphenol 0.0003%(dry basis), tannins 0.0001%(dry basis), total sugar 5.8%(dry basis),reducing sugar0.72%(dry basis). Japanese Apricot contained varieties of materials, included high sugar, acid content; protein content is high too, It is a good wine fermentation raw materials.(2) Japanese Apricot wine fermentation process optimization conditions: material to liquid ratio 1:2, inoculative dosage 5%, ammonium chloride (0.4%) as nitrogen source, levulose(2.5%) as carbon source, pectinase dosage 80mg/kg, sulfur dioxide dosage 80mg/L, fermentation broth pH3.5,fermentation temperature 28℃, static fermentation 7d. The results are: the ratio of wine to raw material 260.1%, alcohol content 10.2 /% (V/V), flavonoid compound content 141.48 (mg/L), the liquor was light yellow, with fresh and natural color and rich of aroma of natural Japanese Apricot fruit, pure taste, clear transparent, high total flavonoids content, nutritious.(3) Clarification of Japanese Apricot wine. Integrated color and transmittance of two indicators, order of three clarifying agents's impects were : gelatin > diatomite > chitosan. The most appropriate dosage of three clarifying agents: diatomite 1.5% (g / ml); chitosan 0.2 (ml / ml); gelatin 0.017 (ml / ml).(4)Study on stability of Japanese Apricot wine's color. Japanese Apricot wine's suitable preservation methods: room temperature; acidic or neutral environment; avoiding contacting with Cu²⁺, Fe³⁺and other metal ions, Cu²⁺, Fe³⁺ on the wine's color, two more than the impact of K⁺ and Al³⁺, avoiding direct exposure to bright light; select the appropriate additive's dosage, The order of extinction affect of benzene potassium sodium, citrate, Vc and glucose on Japanese Apricot wine's color was: Vc> benzene potassium sodium> citrate> glucose.(5) Study on Japanese Apricot wine's fermentation kinetics. The results indicated: Yeast growth was consistent with S curve. Dynamic curves of yeast growth: R2=0.98205, better correlation, the model's fitted value and actual value were congruent, indicated that the model can describe the number of yeast's growth process during the fermentation of Japanese Apricot wine. In the fermentation process, the sugar content was declining, was converted to alcohol, sugar content showed a decreasing trend of dynamic change; alcohol showed a growing trend of dynamic change.(6)Japanese Apricot wine's quality fuzzy judge. Results indicated :Rank of comprehensive evaluation of quality from big to small was : orthogonal 4, orthogonal 5,orthogonal 7,orthogonal 6,orthogonal 8,orthogonal 1,orthogonal 2,orthogonal 9,orthogonal 3. Pectinase dosage,temperature,nitrogen source and carbon dosage were factors affecting the quality of Japanese Apricot wine, wine's flavor was closely related with fermentation of the environment.(7) The optimal Japanese Apricot pericarp pigment's extraction technology conditions were: extraction solvent 100% acetone, material to liquid ratio1:16, temperature 25℃, extraction time 2.5h; The pericarp pigment extracted was yellow green, absorbance and chromatic aberration (L, a, b) were perfect.(8) Study on stability of Japanese Apricot Pericarp Pigment. The results showed: pH 4.5 or so,pigment was stable. Below 70℃, Japanese Apricot Pericarp Pigment was stable, when it was higher than 70℃, dramatic changes in absorbance. Effect of UV radiation on pigments was stronger than natural light; Effect of 10% hydrogen peroxide on pigments was stronger than 1.0% sodium bisulfite too.