Plum Wine Fermentation Research And Quality Analysis

Plum was a traditional fruit, with a long history of cultivation. Plum was a kind ofnutritional value and health care function with combined fruit. Plum’s resource was rich, butplum processed products in the form of a single, low value-added product in our province.The production of plum wine, not only could consume a lot of plums, but also could break thedomestic wine thriving wine industry pattern. Fruit wine was increased varieties by plumwine. In this thesis, plum juice was a raw material. The main contents and results are asfollows:1The best hydrolysis conditions of plum:2.00U/kg pectinase and0.50U/kg cellulosehydrolyzing for3h at30℃，the juice extraction rate was76.14％.Compared with not addenzymes increase juice yield improved37.6%.2Plum cloudy juices was a raw material, Laffort AC as yeasts, with crystal sugar to adjustthe sugar content. By single factor tests and response surface method optimization test, plumwine fermentation was studied. The results showed that sugar content adjusted to22％,fermentation temperature at20℃, initial pH at5.0, inoculation was0.8g/L.12days offermentation, the wine was placed in13℃aged90days, which obtained a sort of goldenyellow, with rich plum aromas, full-bodied, pure taste of plum fermented wine.3Potassium citrate and potassium bicarbonate are mass ratio of about1:1, and acidreduction effect was best. It could retain the flavor of plum juice.4Compound clarifying agent for clarification plum wine was better than a single clarifyingagent, natural clarification and centrifugal clarification. Best clarification was the use ofbentonite，gelatin, PVPP as a clarify complex solution, after a cold treatment, plum lighttransmittance of98.5%, compared with40days to nature clarify of high transmittance of23.9%.5The experiment studied the oxidation stability of fermented plum, the stability of iron,the stability of copper, the stability of protein and the stability of tartar. The results showedthat a slight oxidation of fermented plum wine,70℃heated15～20min, which couldimprove the stability of plum wine.6The deployment test results showed that fermented plum wine could obtain a betterquality compound plum wine.8%soaked plum wine,2%plum juice, and0.1%crystal sugarblended with fermented plum wine, which obtaining a typical characteristics, moderate sweetand sour, coordinated compound plum wine. 7Organic acids content of plum wine was determined by HPLC analysis. The resultsshowed that plum wine which having high contents of citric acid and malic acid, while havingsmall quantities of tartaric acid. Using gas chromatography-mass spectrometry for theanalysis fermented plum wine, soaked plum wine, compound plum wine, and the effect wasbetter.37kinds of fermented plum wine volatile components were detected. Esters accountedfor17.22%, alcohols accounting for75.02%, acids accounting for0%, ketones accounting for0%, phenols accounting for0.03%, the others accounting for7.73%.21kinds of soaked plumwine volatile components were detected. Esters accounted for56.80%, alcohols accountingfor23.41%, acids accounting for5.13%, ketones accounting for0%, phenols accounting for10%, the others accounting for4.65%.47kinds of compound plum wine volatile componentswere detected. Esters accounted for17.73%, alcohols accounting for76.46%, acidsaccounting for2.02%, ketones accounting for0.08%, phenols accounting for0.19%, theothers accounting for3.52%. After blending up to compound plum wine volatile componentswas most among the plum wine, compound plum wine containing esters more than fermentedplum wine. Fragrant ester was rich, and it would make it more typical.