Brewing Technology Of Wine With Purple Sweet Potato And Hawthorn

Purple sweet potato as the convolvulaceae sweet potato plants,which is rich instarch,pectin and anthocyanin ingredients,not only can provide human nutrition,at the sametime also has a variety of physiological functions.Hawthorn as rosaceae crataegus plants isrich in organic acid,hawthorn flavonoids and other physiological active substances,due toits unique acid,it is often compounded with other food to increase food taste.In recent years,with the purple sweet potato’s planting area and output increasing year by year,the purplesweet potato deep processing has been paid more and more attention.The paper which isused purple sweet potato and hawthron as raw material explores brewing thchnology ofcompound wine with purple sweet potato and hawthron to find a new way of processingpurple sweet potato and hawthron,at the same time,for wine processing to provide a newtype.First of all,based on the single factor experiments,the paper optimizes processparameters of enzyme hydrolysis of compound juice with purple sweet potato andhawthorn through orthogonal experimental design. The result shows that enzymehydrolysis preparation of compound juice purple sweet potato and hawthorn of key processparameters is:liquid phase a-amylase amount is1.7mL/L,liquefaction temperature90,time30min; saccharification phase of saccharifying enzyme dosage is0.60mL/L,pectinase dosage3.00g/L,temperature60,time80min.Under this condition,in thecompound juice with purple sweet potato and hawthron,soluble solids content of up to11.5%,reducing sugar88.50g/L,total flavonoids1.76g/L,anthocyanins178.47mg/L,totalacids,6.30g/L,total amino acid1.091g/L.Then, with the preparation of compound juice of purple sweet and hawthron, the paperbrews wine to study the main fermentation process parameters how to effect quality ofcompound wine with purple sweet potato and hawthron,and by two general rotatoryexperimental design optimization for composite wine main fermentation conditions.Theresult shows that: the optimal fermentation parameters is,the fermentation temperature22.79,yeast inoculation quantity of0.28g/L,pH3.75,under the condition,brewing thecompound purple sweet potato and hawthron,the aged colour is gem red,clear andtransparent,taste mellow,with rich fragrance,complex wine anthocyanins content184.46mg/L,total flavone content3.01g/L,total acid content5.8g/L.Finally, by fermentation parameters after optimization,the paper brew a group of purplesweet potato and hawthorn compound wine to examine the dynamic changes of total sugar,total flavonoids,anthocyanins,and total sugar,simultaneous analysis of compoundjuice of purple sweet potato and hawthron,wine and aging wine aroma compositionchange.The results show that,during the main fermentation,total sugar content in thecompound wine reduces from210g/L to about4g/L,total acid from6.2g/L to about5.2g/L,total flavones and anthocyanins are no obvious change,aroma components analysisshows,in the aging compound wine with purple sweet potato and hawthron,aromacomponents content is in the highest,most types of wine aroma is in the wine,while aromacomponents in type and content are the least in the compound wine.