Variation Of Flavones In Buckwheat Brewing Liquor And Post Processing

Yellow rice wine originated in China and is the only grain brewing wine in China.It is the "treasure" of the Chinese nation.There are many kinds of rice wine,and the raw materials directly affect the taste,body,aroma and nutrients of rice wine.Yellow rice wine has its own unique brewing technology,so the nutritional components of the raw materials can be retained to the maximum extent in the wine body.The high starch content of buckwheat can be used as raw material for wine making,moreover,buckwheat has high nutritional value,especially the content of flavonoids is significantly higher than that of other grains.Therefore,in the study of buckwheat wine,the content of flavonoids in the wine can be used as one of the indicators to measure the nutritional value of buckwheat wine.At present,tartary buckwheat wine has been sold in China,and there are a lot of studies on Tartary Buckwheat wine,but there are few reports on sweet buckwheat.In this paper,buckwheat wine was brewed with buckwheat flour and buckwheat grain as raw materials by liquid and solid fermentation methods.The fermentation conditions were optimized by single factor and orthogonal experiments,and the optimum fermentation conditions were determined.In the state fermentation process,the ratio of material to water was 1:3(g:mL),the addition of starter was 0.6%,the fermentation time was 12 days,the fermentation temperature was 20?,the alcohol content of buckwheat wine was 12.37%voL,and the content of flavonoids was 70.94 mg/L,the yield of flavonoids was 57.36%;2 hours before solid-state fermentation,30 minutes after steaming,0.6% starter and 16 days after fermentation,the alcohol content and flavonoids content of buckwheat wine were 22.79%voL and 108.74 mg/L,respectively.The yield of flavonoids was 22.81%The clarification and turbidity removal of buckwheat wine brewed by liquid method were studied.Six clarifiers were used to clarify buckwheat wine.The clarification degree of buckwheat wine and the change of flavonoids content in buckwheat wine before clarification were compared.The clarification effect of clarifying enzymes on buckwheat wine was the best,and the optimum addition amount was 1‰.After clarification,the content of flavonoids in buckwheat wine decreased slightly by 2.11 mg/L.In order to improve the quality of buckwheat wine brewed by liquid method,the clarification and turbidity removal of buckwheat wine brewed by liquid method were followed by freeze concentration.Freeze concentration of 1 L buckwheat brewing wine after 500 mL,the alcoholicity and flavonoids content of concentrated buckwheat wine weredetermined,which were 22.47%voL and 102.72 mg/L.Compared with the original buckwheat wine,the alcoholicity and flavonoids content of concentrated buckwheat wine were increased by 81.65% and 48.03%.After concentration,the total acid content of buckwheat wine increased by 21.99%.The organic acids and amino acids in buckwheat wine were determined by high performance liquid chromatography,29.67% and 11.53% respectively.