The Brewing Process And Quality Evaluation Of Ou Liguo Wine

Chinese dwarf cherry[Cerasus humilis(Bge.)Sok.]is a small dwarf shrubs,belonging to Rasaceae.It is one of the endemic and natural healthy fruits in China with colorful appearance,special taste and rich nutritions.In this experiment,the fruit of " Nongda 4",which was collected from Shenyang,Liaoning Province,was used as the material.The enzymatic hydrolysis process,the main fermentation process,the clarification process and the acid reduction technology of the Chinese dwarf cherry wine were studied and the optimal fermentation technology was obtained.The changes of antioxidant activity substances,water-soluble vitamins and free amino acids before and after the fermentation of the Chinese dwarf cherry juice were discussed,which provided the theoretical and practical basis for the production and improvement of Chinese dwarf cherry wine.The main results are as followed:(1)The effects of pectinase addition,enzymolysis time and enzymolysis temperature on the fruit juice yield were analyzed through the single factor test and orthogonal experiment.The results showed that the main factors affecting the juice rate were enzymolysis temperature,enzyme hydrolysis time and pectinase addition,in which the enzymolysis temperature had a significant influence on the fruit juice yield.The optimum combination was pectinase addition 30 mg/kg,enzymolysis temperature 35 ? and enzymolysis time 5 h.(2)Lalvin D254 was selected as optimum yeast for the fermentation of Chinese dwarf cherry wine,due to their highest alcoholic degree,suitable acidity,higher total polyphenol contents and antioxidant capacity.According to the single factor test from which the optimum yeast addition 200 mg/kg,the fermentation temperature 20 ? and the initial sugar content 22° Bx were determined.The factors affecting the main fermentation were the initial sugar content,yeast addition and fermentation temperature,the optimum parameters were 250 mg/kg,initial sugar content 23° Bx,fermentation temperature 20 ?,the alcoholic degree of the wine reached 7,73%(V/V)by orthogonal experiment.(3)The centrifugal clarification method and chemical clarification method were used to clarify the Chinese dwarf cherry wine.The results indicated that luminousness was above 90%when the Chinese dwarf cherry wine was centrifugated over 14 min.The luminousness,of which the Chinese dwarf cherry wine treated with different concentrations of different clarifying agents was analyzed.The clarifying effect of different agents was in the order:gelatin>bentonite>chitosan>diatomite.Moreover,the gelatin had the best clarification effect with the dosage of 0.4 g/L,and the transmittance of 92.00%.The composite clarification test was carried out with gelatin and bentonite.The optimum processing conditions of the response surface method were as follows:the ratio of gelatin and bentonite 0.5 g/L:1.3 g/L,the clarification time 24.68 h,the clarification temperature 16.37 ? and the transmittance 96.08%.(4)The ion exchange resin was used to the acid reduction of Chinese dwarf cherry wine.The order of the 7 commonly used acid reducing resins was D314 type>330 type>D354 type>D392 type>2011*7 type>D301 type>D318 type.Combined with the results of the wine's chroma,total polyphenol content and antioxidant capacity,330 type acid reducing resin was selected as the optimum resin to process Chinese dwarf cherry wine.In the static adsorption test,when the ratio of the resin to the wine samples at 1:20 was most suitable,the acidity requirement of the fruit wine could be reached.When the adsorption time was over 360 min,the resin reached the exchange adsorption equilibrium,and the apparent exchange adsorption capacity was 0.562 g/g at this time;the dynamic adsorption test results showed the best flow speed of the acid reduction was 5 BV/h of the Chinese dwarf cherry wine.(5)The antioxidant activity substances,water-soluble vitamins and free amino acids were measured and analyzed.The results showed that the total polyphenols,anthocyanins and the total antioxidant capacity of the fruit wine were lower than those of the Chinese dwarf cherry juice.5 kinds of water-soluble vitamins including VC and B vitamins were detected,which included VB1,VB2,VB3,VB5 and VB6,respectively.Compared with "Nongda 4" fruit juice,the content of VB1,VB2,VB3 and VB6 in "Jing'ou 2" fruit juice was higher.Compared with "Nongda 4" fruit wine,the content of VB1,VB2,VB5 and VB6 in "Jing'ou 2" fruit wine was higher.The content of VB1,VB2,and VB5 increased after the fermentation of "Jing'ou 2"fruit juice.The content of VB2,VB3,VB5 and VC increased after the fermentation of "Nongda 4" fruit juice.17 kinds of free amino acids,including 7 kinds of essential amino acids were detected in the Chinese dwarf cherry juice and wine.Compared with "Nongda 4" fruit juice,the content of Gln and Trp in "Jing'ou 2" fruit juice was lower.Compared with "Nongda 4"fruit wine,the content of all the free amino acids in "Jing'ou 25" fruit wine was higher.The content of Ala,Lys and Leu increased significantly after the fermentation of "Jing'ou 2" fruit juice.The content of Arg increased slightly after the fermentation of "Nongda 4" fruit juice.