Variation Of The Components And Chrominance During The Lonicera Caerulea Wine's Fermentation

Lonicera edulis is a kind of new small perennial deciduous shrub berry plants in changbai mountain area,cold resistance is extremely high,the existence condition of less restrictive factors,nutrition is rich,but the indigo fruit picking,transport,storage process can produce different degree of loss,results in the decrease of utilization rate of raw material itself,indigo fruit deep processing of less at the same time,its related products process conditions also need to be further optimized.In this paper through the brewing indigo dried fruit wine and measure its related physical and chemical properties and sensory index of the experimental indicators including that: total sugar,total acid,volatile acid,alcohol and tannins,free of sulfur dioxide,colority,as follows,three color value,reveal the indigo fruit wine brewing process;the change rule of each component.After the fermentation and aging of fruit wine,oak was added to analyze the change of aroma components of fruit wine so as to determine the influence of oak on the quality of fruit wine and make sensory evaluation.The total sugar content showed a decrease trend: the total sugar of the dibosh fruit wine was decreased from 25% to 0.31%,and the total sugar of angel was reduced from 25% to 0.37%.Alcohol content on the rise,and the dibosh yeast saccharomyces rate is faster than angel yeast saccharomyces rate: dibosh wine alcohol steady at 13.2 °,angela type wine alcohol steady at 13.1 °;The total acid content showed an upward trend: the total acid of dibosh was stable at 12.25g/L,and the total acid of angela was stable at 12.20g/L.Volatile acid was on the rise: the volatile acid of the dibosh fruit wine was stable at 0.45g/L,and the volatile acid of angela was stable at 0.44g/L.Tannin content is on the decline,but the influence of adding oak for tannin content: adding a piece of oak dibosh wine and angel fruit wine tannin content were higher than the wine is not added oak: containing a piece of oak dibosh wine and angel fruit wine tannin content were 0.16 g/L,0.17 g/L.No adding a piece of oak dibosh wine and angela fruit wine tannin content were 0.14 g/L,0.13 g/L;Follows content is on the rise,but the influence of adding oak is on the content as follows:adding a piece of oak dibosh wine and angela fruit wine follows content were higher than the wine is not added oak: containing a piece of oak dibosh wine and angela fruit wine follows content is 8.40 g/L,the content of not adding a piece of oak dibosh wineand angel fruit wine follows were 7.84 g/L,7.85 g/L;Free sulfur dioxide is started to drop significantly,and the final change trend was stable: there was about 5.12mg/L of free sulfur dioxide in oak fruit wine,and about 7.68mg/L for non-oak fruit wine.The wine is dark red on the whole,cyanine nucleoside is down overall,polymerization chromaticity,and accompanied by browning reaction,the conclusion of sensory evaluation is that: the overall flavor of adding oak wine later is better than the wine flavor of not adding oak;For the analysis of wine flavor substances :electronic noses can be accurately determined through adding oak influence on wine,which W2S(ethanol),W2W(organic sulfide),W1W(sulfide),W1C(aromatic substances),W1S(methane)is lonicera edulis smell identification markers during brewing;By headspace solid phase microextraction method for determining the composition of the aromatic substances: the aroma components of adding oak wine are ethanol,benzene,ethanol,succinic acid diethyl ester,octanoic acid ethyl ester,ethyl laurate,shun-3-methyl-4-octylic acid lactone,2,5-dihydro furan,not to add oak wine aroma components in ethanol,ethyl acetate,succinic acid diethyl ester,it is proved that W1 C is mainly ester compounds.