Studies On Processing Technique And Aroma Components Of Coconut Wine

Coconut meat has typical flavor and aroma and intense aromas of tropical fruits. In the deployment of wine, adding the appropriate proportion of the coconut meat, could improve the flavor of wine, product not only keep hold of alcohol flavor, but also has the scent of coconut. Therefore, the coconut juice liquor development and coconut fruit juice wine aroma components analysis research, may promote the coconut juice wine industry better and faster development, the product quality evaluation has the very vital significance.1. Study on the Production Technology of Coconut WineThe research purpose of this study was to explore the production technology of coconut juice wine. The coconut meat as raw material, after different treatments, using fermentation method (by Angela strains of saccharomyces cerevisiae as a fermentation, fermentation coconut wine) soaking and prepared the coconut fruit of base liquor, blending and experimental design to determined that the proportion of soaking fermentation base liquor and base liquor was 2:3, the blending brewed with high quality and low-alcohol, coconut wine taste better. Results show that the product of sugar for 23.566g/L, acidity 0.0416mol/L, volatile acid 0.026mol/L,alcohol for 20.76% vol. In this process condition of coconut fruit wine become transparent, pale yellow, delicate coconut, clean and refreshing, in coordination with the wine, alcohol and palatability, nutrient-rich, is a typical coconut fruity style low degree coconut fruit wine. The research and development of new type coconut fruit wine through this test, can meet the requirements of consumers, conform to the needs of the development of health drinks market direction, and improve the efficiency of the coconut comprehensive processing and utilization.2. Analysis of Aroma Components in Coconut wine by GC-MS MethodIt was aimed to reveal main aroma components of the coconut wine and their mutual relations. The volatile components were prepared by liquid-liquid extraction technology, and identified by gas chromatography-mass spectrometry (GC-MS) technology. It was showed that 145 kinds of aroma components are identified, and classified into 10 groups, including 25 fatty acids,13 alcohols,55 esters(7 lactones),7 ketones,9 aldehydes,12 alkanes,2 alkenes,7 heterocyclic compounds,12 aromatics and 3 others compounds. The component types with the highest content in the aroma components system are esters (51.547%), fatty acids (12.798%) and alcohols (9.039%), which were found to be the main part of the coconut wine aroma substances. It was found that 15 aroma components with relatively higher content almost contained various fruit fragrance. Components with relatively high content almost have contain various fruit fragrance, they make a major contribution to the formation of the coconut wine aroma components system. In addition, most of the lactones in the ester such as the delta-decry lactone and delta-symplectic lactone which all present coconut aroma fragrance, they all played an important role in presenting coconut aroma for wine. It could provide a reliable theoretical basis for the future development of coconut wine industry and the construction of quality evaluation system.