Study On The Browning Mechanism And Control Of Sugarcane Wine Fermentation Process

The sugarcane juice can be used to produce sugarcane wine through fermentation.However,the wine produced in this way was prone to browning during its processing and storage.In this paper,the browning mechanism as well as its control were studied,the conclusions are as follows:There were two kinds of browning,enzymatic and non-enzymatic,and the latter was the major in current prodution.Polyphenol oxidative condensation,maillard and caramelization was several main types of reaction causing non-enzymatic browning.Sugarcane juice contained lots of polyphenols,reducing sugars,amino acids and proteins,which were prone to non-enzymatic browning,making the wine become brown or even dark brown and affecting the quality of the wine.Aiming at the browning of wine,used different temperature of heating treatment and laccase enzymatic hydrolysis to deal with the fresh sugarcane juice.The experimental results were as follows:when the heat treatment temperature was 100?,time was 20 min,sugarcane wine browning rate during storage was the slowest.After 75 days' storage,the sugarcane wine browning degree OD420 was 0.563,which had decreased by 0.103 compared with the vacuity contrast group.Using laccase hydrolysis fresh sugarcane juice,the optimal conditions were laccase adding amount 0.2%,reaction temperature 60?,reaction time 2.5 h,sugarcane fruit wine borwning degree was 0.584,it had decreased by 0.082 compared with the control sample.Comparing the two methods,taking into account the actual situation of enterprise,heat treatment was lower costing and less time-consuming,so it was a relatively ideal way to deal with sugarcane juice before fermentation.To remove the materials that could lead to fermented product like sugarcane wine becoming turbid and occurring browning,used single clarifiers and compound clarifiers to clarify sugarcane fruit wine.The results showed that using light transmittance and the effect of reducing phenol as evaluation indicator,the clarification effect of chitosan-PVPP was better than others,the light transmittance could reach 89.77%,the polyphenol content was reduced to 442 mg/L.The results show that during storage of sugarcane wine,with increasing of storage temperature and the lengthening of storage time storage time,sugarcane wine browning degree increased gradually;under different storage temperature,the total polyphenol reduction,total sugar reduction and 5-HMF increment show significant or highly significant correlation with sugarcane fruit wine browning increment;do path analysis on factors inducing browning,setting storage temperature was 20 ?,the result manifest that 5-HMF was the first determinant factor of sugarcane wine browning during storage,total polyphenols and 5-HMF interaction were the second determinant factors,5-HMF and total sugar interaction were the third determinant ones.The preliminary study on the inhibitory effect of different browning inhibitors on browning during storage of sugarcane wine was conducted,the result showed that:the addition of citric acid had a certain role in suppressing browning during storage,the optimal dosage of citric acid was 0.8 g/L;the 0.2 g/L corbic acid could not apply to inhibit sugarcane fruit wine browning,the 0.2g/L cysteine had certain inhibitory effect on sugarcane wine browning.