Influence Of Different Process And Yeasts On Fermentation And Quality Of Hawthorn Wine

The hawthorn (Crataequs pinnatifida Bge) species are rich and distribute widely in ourcountry. It has high nutrition and strong health functions. The development of hawthorn wineis conducive to the consumption of hawthorn, extend the industrial chain, increase theindustrial value, and accordance with the policies of wine industry development. It is of greatsignificance to select suitable yeast for development and industrialization according to thefermentation characteristics of different hawthorn. This article discussed the yeast and theproduction process of hawthorn wine in terms of its fermentation process, the physical andchemical characteristics and the oxidation resistance. It has important significance forunderstanding the hawthorn wine antioxidant properties and optimizing the production ofhawthorn wine. The main results are as follows:(1) The influence of maceration and fermentation on hawthorn wine physical andchemical characteristics and oxidation resistance was studied. The results show that bothfermented and macerated hawthorn wines had good organoletic quality, bright color, strongand harmonious fragrance, and their taste were pure and mellow, while the sour feeling offermented wine was a little heavier. The flavonoid and polyphenol content of the two kinds ofwines were almost the same, and the anthocyanin content of macerated wine was higher thanthat of the fermented wine, while the antioxidant capacities of fermented hawthorn wine werestronger than that of the macerated wine. The mixed wine of fermented and maceratedhawthorn wines in proportion of1:1had better organoletic evaluation result than eitherfermented or macerated hawthorn wine. Its color was red with light orange tone, and theliquid taste was pure, mellow with lighter sour and fresh flavour, and a long finish with honeyundertones, especially the fruit sweet.(2) The influence of four yeasts (BM45, EC1118, W15,3#) for the fermentation processof the hawthorn was studied. The results show that the yeasts used in this study had good fermentation performance, and they were suitable for the fermentation of hawthorn wine. Thefermentation speed of the four yeasts was as following: EC1118needed11days and the yeastsof3#, W15and BM45required about16days. From the pectin content during fermentationprocess, W15yeast is most stable, and conducive to the balance and coordination of thesubstances in wine. Changes of four kinds of yeasts’ total and volatile acidity were in the sametrend, so does the flavonoids, polyphenols, and anthocyanins content. The flavonoids,polyphenols and anthocyanins content in the fermented must of3#yeast were more than theothers, and color index and tone of3#yeast were higher. The hawthorn wine had goodstability after clarified by1.2g/L bentonite and gelatin; the wine fermented by EC1118had thehighest sugar content, that by W15had the highest acidity, and that by3#had the highestalcoholic strength. Physical and chemical analysis shows that fermented wine by3#yeast hadlower sugar content, higher alcohol strength, color index and color tone, moderate acidity. Thewine fermented by3#had the most amounts of flavone, anthocyanin, polyphenol content, andshowed best oxidation resistance in ABTS test, FRAP test, DPPH test and Hydroxyl radicalstest. Integrating the results of fermentability, quality of product wine and oxidation resistancetest3#yeast was the best in the choosed four kinds of yeasts.(3) The result of correlation analysis of alcoholic strength, antioxidant capacities andoxidation resistance by SPSS13.0manifested that: there were positive correlation relationshipbetween alcoholic strength, antioxidant capacities and oxidation resistance. and correlationwas significant at the0.01level between alcoholic strength and anthocyanin (R=0.9923);ABTS eliminated ability had significant correlation at the0.01level with flavone content(R=0.9908), and it had significant correlation at the0.05level with anthocyanin content(R=0.9691); FRAP had significant correlation at the0.05level with flavone content(R=0.9653) and anthocyanin content (R=0.9872); correlation was significant at the0.01levelbetween DPPH eliminated ability and polyphenol content (R=0.9556).