The Research Of Angustifolia Fermentation Process

Angustifolia has rich resources in Xinjiang, due to technical defects has become a major barrier angustifolia deep processing of product development, so it mainly in the primary processing and fresh-oriented. At the same time, we should focus on expanding angustifolia, and we can deep processing channels, developing more varieties of high value products on angustifolia. Experimental optimization of fermentation conditions for wine from angustifolia, and using different clarifying agents for wine flavor and quality of other aspects of the work. The main results as follows:1.In order to fully utilize angustifolia resources, optimize its process parameters.This experiment is using single experiment design including initial sugar concentration, the yeast inoculation, fermentation temperature and initial pH, so we can using angustifolia juice as raw material. Basised on the results of single experiment Box-Behnken experiment design was applied in the software Design-Expert v8.0.6 in order to analysis the fermentation conditions of Angustifolia fruit wine fermentation and establish the model.Experiment is showed that the optimum conditions of Angustifolia fruit wine fermentation were initial glucose concentration was 24%, the yeast inoculation was 0.28%, the fermentation temperature was 27.8 ℃, initial pH 4.3.Under optimal conditions,the alcoholicity of angustifolia fruit wine reached 14.3%(v.v),fruit and wine coordination, unique flavor,pastel stretches. The resultant angustifolia fruit wine is Coordination of fruit and wine,and has Unique flavor and lingering after taste.2.In order to improving the effect of angustifolia its clarify and stability,experimental in fig four clarifying agents single or combined use of egg white, gelatin, chitosan, soap angustifolia,Effects were evaluated by the wine before or after the clarification of the transmittance,alcohol,total sugar,total acid,and the corresponding sensory.The results show:the composite clarifying agents clarify is best,the optimum proportion is gelatin 0.32g/L, chitosan 0.85 g/L, bentonite 0.61g/L.The physical and chemical properties change little in wine after the clarification,alcohol was 14.1% vol, total sugar 2.3 g/L, total acid 2 g/L, the light transmission rate is 95.6%. The wine has a fruit shiny, full-bodied wine, mellow wine,the taste is outstanding after processed.3.Angustifolia aroma components of fruit juices and wine were angustifolia GC-MS analysis. The results of excluding impurity components,angustifolia juice detected There are three kinds of alcohols, esters,there are five species,two kinds of aldehydes, 5 alkanes, ketones there are two kinds.After angustifolia juice fermented in wine alcohols were detected in 4 species, which were not detected in the ethanol content increased from 11.90% as three kinds of hydrocarbons,including n-tridecane,n-tetradecane not detected.It is due to the long process of fermentation reaction or the loss of volatile aroma with other substances;Esters detected in 11 species,representing an increase of six kinds of juice angustifolia.