Submerged Fermentation And Quality Evaluation Of Buckwheat Wine

This research studied the production of Tartary buckwheat fermented wine, with thebuckwheat rice as raw material. To further determine the optimal production technology ofbuckwheat fermented, the detection of starch content in raw materials, determination of theliquefaction, optimization of saccharification process parameters and the determination of theoptimal process conditions of fermentation were perfomed. Further more, we studied therelated components change of buckwheat fermented wine in the storage period and made aquality analysis of the content of flavonoids. The main conclusions are as follows:1. The detection of starch content (the shelled number one buckwheat rice) and thedetermination of the optimal liquefaction conditions;1.1The starch content of the Tartary buckwheat rice was63.82%.1.2With the color change of iodine solution as the index, we determined the liquefactiontemperature and the amount adding time of liquefying enzyme. The results showed that theoptimal parameters of buckwheat fermented wine: the adding amount liquefied enzyme ofwas2.0%, the liquefaction temperature was100℃, with a liquefaction time of12min. Finally,the starch of buckwheat powder conversed into dextrin and oligosaccharides completely.2. Through single factor and orthogonal test, the best process conditions of thesaccharification of buckwheat fermented wine were determined: the adding amount ofsaccharifying enzyme was1.0%, with a temperature of70℃, a saccharification time of90min and the pH of4.0.3. The determination of the optimal parameters of the fermentation of buckwheatfermented wine and the best clarifying agent;3.1The optimal fermentation conditions of buckwheat fermented wine: water ratio was1:2, the adding amount of yeast was0.79%, the fermentation time was66.96h, with thetemperature of38℃. Based on the analysis of regression model and validation test, the Tartarybuckwheat fermented wine fermentation parameters optimized by using response surface hada certain practical application value.3.2The2%AGAR is chosen as clarifying agent of the Tartary buckwheat fermentedwine, and the optimal adding amount was15%. 4. The change of basic composition in the storage period (75d), the polyphenol content inbuckwheat fermented wine and antioxidant capacity and flavonoids content were analyzed;4.1The flavonoids in buckwheat fermented wine was measured. The flavonoids contentof buckwheat fermented wine is1.438mg/mL and the quercetin content is0.998mg/mL.4.2The polyphenols content of the clarified buckwheat fermented was0.571mg/mL,with a DPPH clearance of65.69%/mL.4.3After a storage period of75d, the alcohol content, pH and total sugar content inbuckwheat fermented wine slightly changed. with the extension of storage period, the alcoholcontent increased while the pH and total sugar content declined;4.4Using GC/MS to analyze the volatile composition in buckwheat fermented wine, theresults indicated that there were about20kinds of volatiles composition in buckwheatfermented, including alcohols, esters, ketones, et al. Among them the amount of alcohols waslargest, with a frequency of95%.4.5the determination of types and content of amino acidsThere were19kinds of amino acids in Buckwheat fermented wine, with a total contentof0.31%. Among them, the content of glutamic acid was highest and the methionine thelowest.7kinds of essential amino acids in human body were detected, the content level wereas follows: lysine>leucine, threonine>valine>phenylalanine>isoleucine>methionine.4.6The physical and chemical index analysisAccording to the national standard measuring method, we found that the alcohol contentof buckwheat fermented was11.02vol%(20℃), total sugar (glucose) content was9.76g/L, thesugar solids content was8.82g/L, the pH was4.23and the total acid (lactic acid)6.86g/L. Allthe Various indicators above are in line with the physicochemical requirements of non-ricerefreshing dry wine.