Processing And Quality Study Of High Flavonoid Cider

The wild apple in Xinjiang is a precious wild fruit tree resource in China.At present,there are few reports on its processing in China.In this study,the wild apple and its backcross offspring,red-fleshed series high flavonoid apple,were studied.On the basis of the determination of fruit wine quality index,the related processing research was carried out.The aim of this study was to establish a foundation for the screening of new varieties of apple with red pulp,high flavonoid content,easy coloring,high nutritional and health value,excellent quality of fresh food or excellent processing performance,and could be applied in industry.To realize the utilization and conservation of wild resources of red apple in Xinjiang.The main results are as follows: 1.Using the correlation analysis,factor analysis,probability grading,k-means clustering analysis,are hierarchical analysis,discriminant analysis method to establish the apple varieties such as fresh juice processing suitability evaluation technology.The content of soluble solid content,titration,cyanin,total phenol content and other four indexes were identified as an indicator of the suitability evaluation of apple varieties.All four indicators are divided into three levels,namely,low,medium and high,which are submissive or approximate to the normal distribution.The score standard of the 4 indexes is based on the index weight and the index grading standard.The accuracy of the discriminant which is about the suitability of wine making is very high,and the correct rate is 92.35%(model sample)and 93.41%(test sample).Through factor analysis,level analysis and discriminant analysis,27 plants in144 plants in red-fleshed series apple were found to be more suitable for wine making.2.By comparing the quality indexes and alcohol fermentation conditions,it was found that the inoculation amount of yeast was 3%.The quality of the cider was relatively good at 24-27 centigrade fermentation for 8 days.At this time the residual sugar was lower than 4g/L,which proved that the alcohol fermentation was completely finished and then turned to 0℃for 20 days.At this time,it could easily lead to the rancidity of the cider quality.3.The main fermentation time was 2 days,4 days,6 days and 8 days,respectively.To detect the optimum fermentation time of red-flshed series apple,and changes of mineral elements flavonoid,phenolic acid,organic acid and amino acids were explored for the first time during fermentation.By comparing the quality indexes and alcohol fermentation conditions.During cider fermentation,flavonoids,phenolic acids,organic acids,mineral elements and aroma components showed a dynamic trend of constant change.The kinds and contents of 16 kinds of amino acids decreased in the fermentation process.The fermentation process of cider is a complex metabolic and biochemical process,including the changes of different substances.4.Red apple was divided into four groups according to genotype and color area of pulp.R6R6,R6R1,R6R1,R6R1,and R1R1,respectively)were used to explore the difference of red cider quality among backcross populations of Xinjiang wild apple.We found there was no significant difference in aroma components among different types of cider,but there were differences in appearance quality and flavor quality,mainly due to the differences in flavonoids,phenolic acids,organic acids and amino acids.