The Study On Aroma Components And Clarification Technology Of Fermented Mulberry Wine

In this paper , influence to aroma components of mulberry wine fermented by different yeasts(KD,RC212,K1) through brewing yeasts selection, change of aroma components after primary fermentation and secondary fermentation of KD yeast, and effect of different clarifying agents on mulberry wine were studied with Shaan'xi red fruit No.2 as raw material. The aim is to give scientific support to industrial production of mulberry wine in our country. The following are the main results:1.Fermentation experiments of four different active dry yeasts(KD,RC212,K₁,fermiblanc) were undertaken at 18℃～20℃, according to sugar content ,relative density, pH of mulberry must during fermentation, and ethanol content, tartaric acid content,residual sugar content, volatile acid content of wine were determined ,and the flavor estimation of mulberry wine was carried out in order to select the suitable yeasts. The result indicated that KD yeast had the characteristics of rapid fermentation speed, low content of acid, high ratio of ethanol production and good flavor. KD was considered as suitable yeast for mulberry wine brewed by red fruit No.2.2. The analysis of gas chromatography / mass spectrometry (GC/MS) on aroma components of mulberry wine fermented by three yeasts (KD,RC212,K₁) and aroma components of mulberry wine fermented by KD yeast after primary fermentation and secondary fermentation were undertaken, the results indicate:(1) Yeasts play a very important role in aroma formation of fruit wine, there are different in aroma components of mulberry wines fermented by different yeasts. 28 aroma components of wine fermented by KD were detected, the main aroma components are 2,3-butanediol, 1-butanol,3-methyl, Phenylethylalcohol, their relative content are respectively 38.23%, 32.22%, 2.87%; 25 aroma components of RC212 were detected, the main components are 1,2-benzenedicarboxylicacid,mono(2-ethylhexyl)ester, 1-butanol,3-methyl, 2,3-butanediol, their relative content are respectively 81.70%, 8.18%, 4.77%; 23 aroma components of K₁were detected, the main aroma components are di-n-octylphthalate, 1-butanol,3-methyl, 2, 3-butanediol, the relative content are respectively 28.27%, 28.19%, 22.89%.(2) 13 similar aroma components among 46 aroma components were detected in three kinds of mulberry wine, they are 1-butanol,3-methyl, 2,3-butanediol, 1-butanol, 3-methyl-,acetate and so on. Total amount of similar components covered respectively...