Changes Of The Components And Chroma During The Acanthopanax Fruit Wine Fermentation And Clarification Process

Acanthopanax is regarded as both medicine and food.At present,the root and leaf are utilized well,while the Acanthopanax fruit is underutilization.In the recent years,deep processing of Acanthopanax fruits are increasingly concerned.As raw materials,Acanthopanax fruit were respectively brewed for dry and sweet Acanthopanax fruit wine.The total sugar,alcohol,total acid,volatile acid,total flavonoids,tannins,total ester,tristimulus values,chromaticity and sensory evaluations were measured during the fermentation of Acanthopanax fruit wine.Then clarification of wine was researched.The main work of this paper can provide theoretical basis for fermentation of Acanthopanax fruit wine.Dry wine and sweet wine were made by adding wine yeast and the components and chroma determined during the fermentation of Acanthopanax fruit wine.The results showed that the total sugar contents of all the wines decreased while the alcohol contents increased.The contents of total acid,volatile acid,total ester increased,these components decreased after filtered.Total flavonoid and the tannin contents decreased during the fermentation.After 100 days,the components content of dry wine were as follow:total sugar was 3.5 g/L,alcohol was 12.6%,total acid was 9.2 g/L,volatile acid was 1.9 g/L,total ester was 2.5 g/L,flavone was 1.7 g/L,tannin was 2.5 g/L.The components content of sweet wine were as follow:total sugar was 53 g/L,alcohol was 12.5%,total acid was 8.5 g/L,volatile acid was 1.9 g/L,total ester was 2.0 g/L,flavone was 1.4 g/L,tannin was 1.9 g/L.The color of wines changed from purple to deep red the during the fermentation.The content of anthocyanin declined overall,while the polymerization increased gradually.The polymeric colorant and browning were the main reason for color changing of the Acanthopanax fruit wines eventually.The red-green degree was towards red,the yellow-blue degree was towards yellow because of browning reaction.The dry wine had better transparency and aroma,while the sweet wine had better taste and flavor.Clarification of Acanthopanax fruit wine was studied by adding clarifying agents(gelatin,egg white,chitosan).The results showed that:egg white was better than the other two clarifying agents.It had less affect on chromaticity,total sugar,alcohol and total acid of Acanthopanax fruit wines.The optimal dosage and the reaction time was 700mg/L egg white for 2h clarification.