| Lemon(Citrus lemon(L)Burm.F.)as the Rutaceae citrus small evergreen trees,ranks third in the world rankings in the citrus industry,annual output is about 10%.of the total output of the world citrus Volkamer lemon(Citrus volkameriana)looks like orange,with pleasant aroma and flavor,the taste is sour,slightly bitter.Thin and juicy,rich in vitamin C,citric acid and so on.Volkamer lemon now has 3 centuries of history,since the last century since 50s,Volkamer lemon was used as more commercial varieties in Italy lemon rootstock.Volkamer as a lemon varieties,currently mainly planted in Chongqing District of Banan,a fruit listed,is favored by the vast number of consumers,but for the research of the varieties of lemon fruit is still a blank.This paper from the fermentation process of Volkamer lemon with optimum conditions of Volkamer lemon wine fermentation.The fermentation of lemon wine debittering,deacidification,improved product taste,wine aroma components,and finally analysis the lemon alcohol.The main conclusions are as follows:(1)Using the software Design-Expert8.0,two multiple quadratic regression equation through optimization of response surface experiment at the beginning of the fermentation process is:Y=-256.975+10.31857A-3.25B+9.70625C+AB 0.750.0625AC+0.25BC-0.16875A~2-100B~2-0.14375C~2,the A B as the initial sugar concentration,yeast amount,C fermentation temperature.The fit of the equation.Finally the optimum conditions for the fermentation of lemon wine Volkamer:initial sugar degree was 25.5%,the yeast adding quantity 0.12%,fermentation temperature is28 degrees centigrade.(2)Through the response surface experiment,determine the initial sugar degree,affect the strength of yeast addition and fermentation temperature of three factors on Volkamer lemon wine fermentation process:the initial fermentation temperature,sugar content,yeast amount,initial sugar degree,effects of fermentation temperature on alcoholicity significantly,yeast addition had no significant effect on the alcohol.(3)Using the Design-Expert 8.0 software,through a comprehensive consideration of naringin and limonin of bitter lemon wine in the Volkamer contribution and the experimental conditions,the experimental conditions to determine the amount of0.55/100 mL for beta cyclodextrin,processing time 77min,temperature 42 degrees,pummelo peel glucoside and limonin removal the best value.(4)Ion exchange resin is suitable for acid treatment of lemon wine,and the effect is ideal..330,D315,D318,D301,D301G several resins for lemon juice after static treatment,330 resin is obtained,and D301 resin has better effect of reducing acid.(5)330 resin,D301 resin in different velocity of dynamic deacidification experiments showed that acid reducing lower flow rate is more suitable for lemon wine;330 resin,D301 resin liquor after treatment,calculate the cumulative total acid content and processing volume mapping,the liquor volume finally D301 resin the larger,so the selection of D301 resin,the Volkamer lemon wine 3BV/h drop velocity.(6)Three kinds of wine were identified 168 kinds of volatile aroma components,including 33 alcohols,44 esters,75 kinds of alkyl vinyl,8 aldehydes and ketones,phenol ether 4 kinds of aldehydes and other types of 4.Among them,the original wine,natural aging for 3 months,6 months of natural aging Volkamer lemon fruit wine were detected 107 kinds,104 kinds,106 kinds of aroma components.(7)A total of three kinds of wine aroma components for 51 kinds of wine and aging for 3 months.The common aroma components in wine samples was 62,aged 3months and 6 months of aging wine like the common aroma components of 68 kinds.Wine,aged 3 months and 6 months of aging Volkamer lemon wine,esters and alkyl vinyl content was the highest,followed by alcohols,aldehydes and ketones,alkyl vinyl esters.The lower threshold of the main wine aroma for the most significant contribution to Volkamer,lemon wine to its greatest impact;alcohol,acid phenol ether substances to a higher threshold effect on aroma components is more limited. |
PDF Full Text Request