Study On The Brewing Technology And The Rules Of The Flavor Components Changes Of Sugarcane Vinegar

There has been a few reports about the brewing process of sugarcane wine and sugarcane vinegar,but sugarcane wine and sugarcane vinegar all have an obvious defect which is all of them lack of unique volatile substance of sugarcane?It is essential to solve this problem for sugarcane industry.In this paper,the changes of the volatile compounds in the brewing process of sugarcane fruit vinegar were studied,and the differences in the types and relative contents of the volatile compounds in different stages of the brewing process were analyzed and detected,which provided a theoretical basis for the flavor control of sugarcane beverage products.1.The effects of pH value,sugar content,inoculating amount on the fermentation efficiency of fruit wine were studied.Finally,the optimal technological parameters for the wine fermentation process were obtained:pH value 4.5,inoculation volume 8%,sugar content 17'Bx,liquid volume 100 mL.The final alcohol content of the fermented wine was 11.4%(v/v).2.In the fermentation stage of fruit vinegar,the effects of inoculation amount,rotary speed,loading amount,pH value and sugar degree on the fermentation efficiency of fruit vinegar were studied.Finally,the optimal technological parameters for the fruit vinegar fermentation process were 11%inoculum,pH value 5.5 and 100r/min rotation speed.The clarification process of sugarcane vinegar was studied.3.The HS-SPME technology was used to detect and analyze the volatile components of sugarcane wine and fruit vinegar,and the HS-SPME extraction process of sugarcane wine and fruit vinegar was optimized.The optimized parameters included extraction head type,analysis time,extraction time and extraction temperature.Optimum extraction process for sugar cane wine:the extraction head 50/30 microns DVB/CAR/PDMS,14 mL sample dosage,extraction time 60 min,5 min parsing time,extraction temperature 60 ?.Sugar cane fruit vinegar is:the best extraction process sample dosage of 10 mL,parsing time 5 min,extraction time 30 min,extraction temperature 50 ?.4.The volatile substances in the whole fermentation process from sugarcane juice to sugarcane wine to sugarcane vinegar were studied by GC-MS.The main volatile substances in sugarcane juice are alcohols,esters,aldehydes and ketones,olefins,aromatics and heterocyclic substances.Alcohol substances mainly include isoamyl alcohol(fruity),2-heptyl alcohol(citric),n-hexanol(fruity),trans-3-hexene-1-alcohol(fruity),1-octene-3-alcohol(vegetable and green),1-nonyl alcohol(rose and orange),etc.These alcohol substances give the membrane method sugarcane juice rich floral,fruity and sweet flavor.Major esters include ethyl acetate(fruity),n-octyl chloroformate(floral,fruity),2,2,4-trimethyl-1,3-pentadioi disobutyrate(fruity),etc.The main aldehydes and ketones include hexanal(fruity),2-heptanone(banana,herb),isoamyl aldehyde(fruity),nonaldehyde(orange,rose wax),etc.The main olefin is hexadiene.The main aromatic substances include toluene,2,6-ditert-butyl para-cresol,oxime,etc.The main heterocyclic substances(aromatic.odor)include hexamethyl cyclotrisiloxane,octyl;cyclotetrasiloxane,decamethyl cyclopentasiloxane,etc.,the sulfur compounds are dimethyl sulfide,these substances accounted for 69.093%of all volatile substances,are the main aroma of sugarcane juice.The main volatile substances in sugarcane fruit wine are alcohols,esters,aromatic substances,carboxylic acid substances,the main alcohol substances are ethanol,geraniol;The main esters are tridecyl dichloroacetate(fruity),ethyl laurate(sweet,fruity),ethyl propionate(fruity),ethyl hexanoate;The main carboxylic acids are 9-decenoic acid(wax,fruit,frankincense).The main aromatic substances are dihydroeugenol(floral);Among the major aldehydes and ketones are damazone.These substances accounted for 61.053%of the total volatile substances which were the main volatile components in sugarcane wine.The main volatile substances in sugarcane fruit vinegar are alcohols,esters,acids and aromatic substances.Main alcohol volatile substances have phenylethyl alcohol,the main esters substances are phenyl ethyl acetate,octanoic acid ethyl ester,the main acids substances are acetic acid and octanoic acid and decarnoic acid,the main species of aromatic substances are phenyl ethyl acetate,benzene ethanol,The major aldehydes and ketones substances are 3-hydroxy-2-butanone.In the alcoholic fermentation stage,the peak area of alcohol substances increased by 9.05%,and 6 kinds of alcohol substances were decreased.The main alcohol substances in the sugarcane juice gave it fragrance of flowers,sweetness and fruit to the juice,while the fermented sugarcane wine was geraniol(3.92%),which gave the rose fragrance to the sugarcane wine.Esters increased by 15.51%and 15 esters were added.The tridecyl dichloroacetate(12.49%)gave the wine a strong aroma of fruit and vanilla.Aldehydes and ketones were reduced by 11.66%and 14 substances.Hexanal(4.054%)in the juice gave it strong fruit flavor,while damascenone(1.463%)in fruit wine gave it strong rose fragrance;Aromatic substances were reduced by 7.24%and two substances were reduced.The Eugenol(6.14%)in sugarcane wine gave it a strong clove and sweet and spicy flavor.Ethyl caprylate,ethyl decanoate and decenoate are esters peculiar to sugarcane wine.The contents of ethyl caprylate,ethyl decanoate and total esters all increased first and then decreased.The relative content of total alcohols reached the maximum value at the middle stage of fermentation.The change rule of ethanol was basically consistent with that of total alcohols.It was the main alcohol substance in sugarcane wine.The content of carboxylic acid increased steadily,caprylic acid and decanoic acid were the main carboxylic acid in the fermentation process.In acetic acid fermentation stage,the main alcohols total content in the fermented liquid from the first day of fermentation(wine)of 32.62%to 4.809%by the end of fermentation,total amounts of mainly esters from fermentation on the first day of 41.53%to 9.3%by the end of fermentation,total content of major acids from fermentation on the first day of 14.68%,up to 66.44%at the end of the fermentation,the main aromatic substances from fermentation on the first day of 3.41%,up to 9.37%at the end of the fermentation.Alcohols and esters decreased sharply,carboxylic acids increased sharply,and aldehydes and ketones and aromatics increased significantly compared with sugarcane wine.