Research On Browning Mechanism And Brewing Technology Of Cherry Wine

Cherries contain abundant nutriments, especially rich in vitamins, cellulose and traceelements, have high nutritional value, but the shelf life is short. With the rapid development ofplanting industry of cherry, the further processing industry will get people’s more and moreattention. The exploitation and research of cherry wine breaks a new ground for the utilizationof cherry resources. Turbidity and precipitation often appears in cherry wine brewing process，resulting in the loss of nutritional value. In the paper, many techniques were used to embodycherry’s nutritional value and improve cherry wine processing technology. By the advancedbrewing and analysis, statistics analysis, chemical analysis techniques, the cherry winefermentation, the browning mechanism of cherry wine and Cherry wine clarification wereresearched. The main research contents and results are as follows:1. By studying the relationship of browning degree and enzyme activity in thefermentation process of cherry wine, we found that enzymatic browning and nonenzymaticbrowning both exist in fermentation process.2. The correlation between the content of phenolic substance, reducing sugar, amino acidand browning degree were studied. With the model solutions, we found that the majorbrowning mechanisms in cherry wine aging process was nonenzymatic browning, includingascorbic acid degradation, Maillard reaction, the5-hydroxymethylfurfural(HMF) derivedfrom the interactions between phenolic and reducing sugar. Chlorogenic acid and glucosewere more potent than others in cherry wine in enhancing browning.3. Using yeast4#at18℃with the concentration of80mg/L SO2was the fittestfermentation condition of cherry wine in this research. The cherry wine with high alcoholyield rate, low residul sugar content and low browning degree, typical fruit aroma, uniqueflavour and taste, dry wine typical style were obtained. Through heating the cherry wine,thebrowning degree was reduced, but it is not beneficial to the whole quality.4. Through the research on the influence of physical and chemical indicators andbrowning of ascorbic acid and L-cysteine in cherry wine fermentation process，we found that:0.75mg/L ascorbic acid can effectively restrict the browning in the cherry wine fermentation process. Meanwhile, the cherry wine tastes pure, has the typical flavor of cherry wine. AddingL-cysteine has no apparent inhibition effect on browning in the fermentation process.5. By studying the inhibitory effect and economic cost of single inhibitor and compositeinhibitor on cherry wine browning, the fittest composite inhibitor were0.4g/L citric aicd，0.04g/L phytic aicd and0.2g/L EDTA-2Na.6. By studying the clarify effect and economic cost of single clarify agent and compositeclarify agent on cherry wine browning, the fittest composite clarify agent were:0.072%gelatin,0.016%PVPP,0.01%POL and0.011%LBV1.