The Technology Of Rosa Roxburghii Tratt Fruit Wine

This paper studied the technology of RRT-FW, researched the component changes during the fermentation, and compared the nutrion, flavor and taste of fermented and steeped wine from Rosa Roxburghii Tratt.Firstly, this paper used brewer’s yeast of RW, D254 and EC118, and in the condition of 28 ℃, p H3.6, whose sugar amount is 220g/L, to produce Rosa Roxburghii Tratt dry wine(RRT-DW), its alcoholic strength of 13.46 o,and with typical fruit flavor. At the same time, the content changes of sugar, alcoholic, vitamin C, flavones, polyphenols during the process were detected. The total acids decreased24.80 %, whose p H value did not change much, and the vitamin C, flavones,polyphenols all had some lose in some extent, whose contain rate were respectively73.48%, 73.45% and 87.54%.Secondly, there were contrastive analysis among Rosa Roxburghii Tratt fermented dry wine(RRT-FDW) and Rosa Roxburghii Tratt steeping wine(RRT-SW)in nutrition(AA), flavor and taste.RRT-FDW with its AA content of 1012.61ng/20?L, which was between RRT-OJ with its content of 1920.95ng/20?L and RRT-SW with its content of 142.82ng/20?L its essential amino acid rate was almost 60 %, and with its valine content of 258.44ng/20?L, isoleucine 131.03 ng/20?L, and there were leucine, pheone, threonine and so on. At the same time, the hydrogen nitride decreased from the RRT-OJ content of170.86 ng/20?L to the RRT-FDW content of 94.56 ng/20?L, but the RRT-SW was the lowest which was just 17.85 ng/20?L.Eelectric nose, gas chromatograph-mass spectrometer(GC-MS) were used andget a result as follows: firstly, the first principal component with its content of87.759 %, and the second 7.3757 %, totally 95.135 %, with their common component of ethanol, 4-methyl-2,6-di-tert-butylphenol and hexdecade alkane, the lavor type and content in RRT-FDW were more and higher than in RRT-SW, whose morecule were much smaller and easily effected by the fermentation condition. There were mainly alcohols, esters, and acids in RRT-DW and RRT-SW, whose content were 94.473%and 88.799%, 3.386% and 5.954%, 0.243% and 4.304% respectively. Phenols and alkenes were mainly found in RRT-OJ, and alkanes in RRT-SW, which were totally different with each other.The electric tongue was used to detect the taste of RRT-FW, which showed that the first, second and third principle component were respectively 58.929%, 82.178%,97.576%, it means that the difference of the three was evident. During the fermentation, sourness and Astringent were decreased in some extent, bitterness,aftertast-bitterness, aftertast-Astringent and saltness were not chaged much, and Umami,richness were increased. And there were some correlativity of the different taste. Almost all the taste were stronger in RRT-FDW than RRT-SW except the bitterness.From the energy analysis,the result showed that the two type of wine, its carbohydrate and protein were low to 1% and its energy were depended on the acohol content.