Study On The Brewing Technology Of Chinese Cherry And Change Of The Aroma Components

Chinese cherry which originated in China and charactered by the highest ferrous Content in fruit,plenty of vitamine and mineral content,is a characteristic resource of China.Cherry is not suitable to be preserved or processed because of its weak hull and washy flesh,but it can be made wine because of its rich sugar content and good part for eaten.The results of this study provided a theoretical basic for improving the quality of cherry wine.Several aspects were studied in this research.It included brewing adaptability of cherry fruit,the effect of pectinase on extracting cherry juice,the technology of main fermentation,analysis of aroma components of cherry fruit and wine.The main studies and results in the paper are mentioned as follows:1 There was 86.5 percent part in Chinese cherry can be eaten.There was 15.0°Bx of high soluble solid shape content in Chinese cherry.There was 82.58 percent of water content and 1.535 percent of protein content in Chinese cherry.Meanwhile the moderate sugar-acid ratio made the Chinese cherry appropriate for wine making.2 Orthogonal test,L₉(3⁴),was designed to study the technology of processing Chinese cherry by pectinase.The extraction rate of Chinese cherry juice was increased by 10 percent consequently.The optimal process parameters were nature pH of juice,35μL/kg pectinase at 40℃and 2.5h.3 Technology of monofactorial experiment was utilized to research the effects of temperature,sugar thickness and microzyme added rate on quality of cherry wine.The results showed that the last alcohol production was 11.8±0.2°(v/v%),remaining sugar was 1.84±0.01g/L when sugar thickness was 20%.The juice was suit able for brewing dry wine. High quality cherry wine could be got by adding 10%microzyme to juice and fermenting at 20±1℃.4 The aroma components in cherry fruit and cherry wine were extracted by SPME, using of GC/MS and computer.The characteristic aroma components in the Prunus pseudo cerasus include Hexanal;2-Hexenal;Benzaldehyde;Ethyl Acetate;Hexanoic acid, ethyl ester;Acetic acid,phenylmethyl ester;Benzoic acid,ethyl ester;Octanoic acid,ethyl ester;Decanoic acid,ethyl ester;Dodecanoic acid,ethyl ester;1-Butanol,3-methyl-, acetate;2-Ethylhexyl salicylate;et al.5 The results of comparative study on aroma components of cherry fruit and wine showed that,there were 1-Butanol,3-methyl-;Phenylethyl Alcohol;Acetic acid, phenylmethyl ester;Benzoic acid,ethyl ester;Octanoic acid,ethyl ester and Decanoic acid, ethyl ester in both cherry fruit and cherry wine,which composed the fruit aroma of cherry wine.Benzyl Alcohol;Benzene,2,4-diisocyanato-1-methyl; 2H-Benzimidazol-2-one,1,3-dihydro-1-methyl-;Benzene,1,3-diisocyanato-2-methyl; 2H-Benzimidazol-2-one,1,3-dihydro-5-methyl-;Benzophenone which composed the fermentative aroma of cherry wine were formed by brewing.After fermentation, 1-Propanol,2-methyl-;1-Hexanol;Butanedioic acid,diethyl ester; 3-Cyclohexene-1-methanol,alpha alpha.,4-trimethyl-,(S)-;Benzothiazole which composed the aging aroma of cherry wine were formed by traditional aging.6 The results of fresh and aged cherry wine fermented by P,Q yeasts showed that the difference of fermentative aroma and aging aroma of cherry wine arosed by yeast was mainly trace components,and the effect of yeast on characteristic aroma of cherry wine was also trace components.