Fermentation Technology Of Seabuckthorn Wine

Hundreds of beneficial to human body materials were contained in the Seabuckthorn wine. It can not only adjust the body’s metabolism, improve human immunity, promote the blood circulation, prevent cholesterol increasing, but also can stimulate the liver function and prevent aging at the same time. Long-term drinking can prevent from scurvy, anemia and keratitis, in addition, it can soften vessels and promote digestive. The study based on the clarified juice and the original juice after degreasing as raw maferials. Physical and chemical indexes detection, Aroma compositions and Amino acids varieties and contents in Sea-Buckthorn wines fermented with six different species of yeasts were analyzed by the GC-MS, Amino acid analyzer and some conventional physical and chemical test methods. An optimal yeast was seclected from the active dry yeasts, the main parameters of the process of fermenting sea buckthorn were optimized scientifically by using the ANN. Finally the influence of clarification and reducing acid through ultrafiltration on quality of seabuckthorn wine was researched on this basis.The results of screening yeasts showed that ability of fermentation,hypoglycemic and producing alcohol of Y3, Y4and Y5were strong. There were respectively29,54,42,55,56,56kinds of aromatic compounds identified in Sea-Buckthorn wines fermented with six yeasts.The highest mass concentration of aroma components in Sea-Buckthorn wines was the esters, and relative content were46.14%,75.97%,79.93%,77.86%,81.41%,77.76%.Therefore, aroma were significantly different. The kinds and contents of amino acids in Sea-Buckthorn wines fermented with Y4were14and125.44mg/L, and Y5were17and194.03mg/L. The latter was better than the former obviously, and Y5was suitable for fermenting Sea-Buckthorn wine according to the comprehensive comparison.The results of fermentation with the clarified juice and original juice after degreasing showed that fermentation speed with the clarified juice faster than the original one.54kinds of aromatic compounds were identified in Sea-Buckthorn wines fermented with the clarified juice and52in aromatic compounds with the original juice.30kinds of aromatic compounds were different from each other, which resulted in the difference of aroma distinctively.3-methyl-l-butanol and octylic acid ethyl ester were the major aroma components of Sea-Buckthorn wines and their relative contents were31.24%and10.40%in wine made by clarified juice respectively and increased by16.45%and5.32%over Sea-Buckthorn wine made by original juice. Clarification before fermentation was favorable to form aroma of Sea-Buckthorn wine.The results of process parameter optimization of fermenting sea buckthorn showed that the alcohol content was the highest of14.0%(v/v), when the fermentation temperature was28.5℃, pH3.7and the inoculum size0.18%and sugar concentration23%. A new method for analyzing and interpreting the collected data was put forward, the alcohol content was improved obviously through emulating, evaluating and optimizing process by the ANN.The results of clarification and reducing acid through ultrafiltration showed that membrane flux was the highest, when the operation temperature was50℃, operation time was30min and operating pressure was0.14MP. light transmittance in Sea-Buckthorn wine processing by ultrafiltration membrane was96%, downy index was5.66and chromaticity was4.7.It eliminated the acerbity and improved transparency and quality of wine was more stable and it tasted more downy.