Research On The New Brewing Technology Of Lychee Wine And The Impact Of The New Process To The Product Ingredient

Litchi chinensis Sonn is the characteristic fruit of Lingnan and popular among people. Its processed products mainly has the dried lychee, lychee wine, lychee vinegar and so on, The lychee wine is a health drink which is based on the fermentation of litchi juice and has large potential consumer market. However, problems arise due to the shortcomings of litchi wine processing, lead to the lack of high-quality brand, and have seriously hampered the development of industry.These theses take the litchi juice as raw material and research of the optimal fermentation of Litchi wine processes. the innovativeOn this basis, The innovative fermentation process-back to the wine fermentation process to fermentation tests. And then analyzed the organic acids and aroma components between the On original lychee wine and after the back wine fermentation brewing process, in order to find out the thicker ester flavor lychee wine.The main contents and results are as follows:(1) With lychee juice as raw materials, using liquid fermentation method, by single-factor test to identify the optimal range of initial Brix, inoculum, fermentation temperature, initial pH, and then 4 3 levels of response surface analysis, and have the conclusion that the optimal conditions of the alcoholic fermentation is:the initial sugar 18%, inoculum concentration 8%, fermentation temperature 20℃, initial pH4.56, and the alcohol up to 8% vol about.(2) After back to wine fermentation of lychee wine,the alcohol in about 8%vol; No difference in appearance with the original Litchi wine, The physical and chemical indicators are in line with the provisions of GB/T 15038-2006. Under these conditions the Litchi wine have high quality, color clear, transparent, pleasing; with a typical aroma of Litchi, is thick deep stagnation, Ester aromas highlight; body is plump, mellow coordination, refreshing, sour sweet and agreeable; and unique style, elegance. Good taste on the palate.(3) Study on method for detection of organic acids in Litchi wine, obtained using high-performance liquid chromatography method for determination of 8 kinds of organic acids in Litchi wine. Select the mobile phase of monoammonium phosphate, phosphoric acid regulate pH value of 2.7, flow rate 1.0mL/min, detection wavelength of 210nm, column temperature of 20℃, UV detectors. Under these conditions, the measured component of the chromatographic peak retention time is short, you can complete in the 10min determination of a sample. Test results showed that using HPLC method for simultaneous determination of oxalic acid, tartaric acid, pyruvic acid, Malic acid, lactic acid, acetic acid, citric acid, amber acid content in Litchi wine, its content and the peak area presents a good linear relationships, the correlation coefficient is More than 0.99, standard deviation RSD is 0.47%～2.98%, and the determination is high sensitivity, good reproducibility and accuracy.(4) After back to wine fermentation, the organic acid in lychee wine is among the 7.959×102mg/L-l.3135×103mg/L, against a total content of organic acids in wine samples measured for 7.413×102mg/L, after back to wine fermentation technology, the organic acid in lychee wine significantly increased. The content of lactic acid in litchi wine is most, citric acid followed, after back to wine process, acid increases considerably.And the content of oxalic acid minimum, accounting for only 0.67%～2.4%.(5) Study on GC-MS analytical methods for the determination of methods of aroma components in Litchi wine. Its column for HP-INNOWax,0.25mm*30m*0.25um; Chromatography conditions:injection port temperature 250℃, included gas as He and airflow of 1.0mL/min, the starting temperature of 40℃, maintained 3min,4℃/min temperature to 220℃, maintained 10min; conditions for mass spectrometry:mass spectrometry Interface temperature 250℃, ion source temperature 230℃, ionization of EI, e-energy 70eV, the sample size is 1μL.(6) Through this experimental study on aroma components of GC-MS detection method, compared the back to wine fermentation lychee wines and the original litchi, reached after 2 back to the wines and the proportion 1:3 (the test code 213),the Litchi wine aroma is most intense. Original Litchi wine check out 33 kinds of volatile compounds, acids accounted for 6.87%, alcohol accounted for 42.67%, esters of 65.4%, others 45.41%, back to wine fermentation of lychee wine 213, a total of 34 species of volatile components, which acids accounted for 3.28%, alcohol accounted for 40.41%, Ester 12.5%, others 44.25%; Its ester content of the original ester content of Litchi wine 2.39 times. Under this process, lychee wine is thicker, Ester flavor is more concentrated, liquid properties qualify.