Study On Fermentation Technology Of Lycium Ruthenicum Murr Wine And Mild Fermented Fruit Juice Beverage

Lycium ruthenicum Murr is a regional berry,which grows chiefly in northwestern China.Xinjiang,as one of the major Lycium ruthenicum Murr producing areas,has abundant resources,but rarely developed or used.Research and development of Lycium ruthenicum Murr fermented beverage can improve the resource utilization and other values of Lycium ruthenicum Murr,and promote the economic development of producing areas.Using Xinjiang Lycium ruthenicum Murr and Hetian red grape as raw material,investigated the brewing technology of Lycium ruthenicum Murr compound wine and mild fermented compound juice beverage,also analysed functional components and flavor components of raw Lycium ruthenicum Murr juice,compound juice and compound juice beverage respectively.The results were as follows:(1)Lycium ruthenicum Murr compound wine fermentation parameters were: The ratio of Lycium ruthenicum Murr to grape is 9: 1,the amount of yeast was 0.03%,the fermentation temperature was 20 ?,the initial sugar concentration was 24%,the pH value was 4.0,the dosage of SO2 was 30 mg/L,After 12days' fermentation,the alcohol of this Lycium ruthenicum Murr compound wine products could reach12.7%.(2)ycium ruthenicum Murr compound fruit juice drink fermentation parameters were:The fermentation time was 35 h,the initial sugar content was 12%,the pH value was 4.0,the dosage of SO2 was 30 mg / L,the yeast addition amount was 0.03%,the dosage of the Lycium ruthenicum Murr juice was9: 1,Under the conditions of this process,the sensory score of the Lycium ruthenicum Murr compound fruit juice beverage was 92 points,and the alcohol content was 0.98%.(3)Lycium ruthenicum Murr juice in the functional components detected as follows:The contents of anthocyanins,polysaccharides and flavonoids were 15.8 g/L,11.3 g/100 g and 1.54%,respectively.(4)Analysed the effects of four different composite modes(Lycium ruthenicum Murr and grape compound juice,Lycium ruthenicum Murr pomace and grape pomace compound juice,Lycium ruthenicum Murr pomace and grape compound juice,Lycium ruthenicum Murr and grape pomace compound juice)on Lycium ruthenicum Murr before and after mild fermentation.The results indicated that mild fermented Lycium ruthenicum Murr pomace and grape compound juice reserved beneficial components of Lycium ruthenicum Murr,the anthocyanin content was 5.41g/L,polysaccharides content was 10.42g/100 g and flavonoids content was 1.24% before fermentation,while the the anthocyanin content was 11.2g/L,polysaccharides content was 10.43g/100 g and flavonoids content was 1.52% after fermentation.(5)There are 43 kinds of aroma substances in the Lycium ruthenicum Murr juice,including organic acids,aldehydes,ethers,phenols,alcohols,esters,hydrocarbons and others,including organic acids,esters and alcohols,And the highest relative content of the organic acids.(6)There are 46 kinds of aroma substances,including aldehydes,ketones,ethers,hydrocarbons,alcohols,esters,organic acids and other,the main flavor substances are alcohol,organic acids,Esters.Compared with the original juice,the characteristic aroma components did not change significantly,whichindicated that the combination of Lycium ruthenicum Murr and Hotan red grape could maintain the original characteristic aroma.(7)There are 54 kinds of aroma substances in the Lycium ruthenicum Murr compound fruit juice,mainly aldehydes,ketones,phenols,ethers,organic acids,alcohols,esters,hydrocarbons and others.Compared with Lycium ruthenicum Murr juice and compound fruit juice,the types and relative contents of esters were increased and accompanied by the production of new substances.The increase of organic acids was obvious,but the relative contents decreased,and these changes caused the aroma of Lycium ruthenicum Murr compound fruit juice Rich alcohol is good,sour taste appropriate.