Study On Key Brewing Technology Of Compound Fruit Wine Brandy

The compound fruit wine brandy is a product made from grapefruit and greengage in Libo County,Qiannan Prefecture,Guizhou Province.It is first fermented by single fruit,then fermented the liquor in a certain proportion for one month,and then distilled and aged.The compound fruit wine brandy is golden color,full-bodied,rich in flavor,sweet and refreshing,and unique in flavor.The product combines the nutrient and flavor characteristics of grapefruit and greengage,makes up for the lack of taste and aroma of single fruit wine brandy,and has a good market development prospect.However,there is no research report on this product at home and abroad.In order to develop new brandy products,broaden the research field of brandy,and fill the technical gap of the research of compound fruit wine brandy,this subject uses grapefruit and greengage as raw materials to brew compound fruit wine brandy,and explores the key technology of compound fruit wine brandy brewing,providing technical support and parameters for the production and processing of such local tourism products.The main contents and conclusions of this paper are as follows:(1)In the brewing process of compound fruit wine brandy,the selection and control technology of raw and auxiliary materials is the key technology.Through the fermentation research on total sugar,reducing sugar,total acid contents and water content of five batches of grapefruit and greengage,the selection criteria of physicochemical indicators of grapefruit raw materials were as follows: the content of total sugar 93~113 g/L,reducing sugar 77~93 g/L,total acid 4.8~5.6 g/L,and water content 84~89%;the selection criteria of physicochemical indicators of greengage raw materials were as follows: the content of total sugar 123~145 g/L,reducing sugar110~130 g/L,total acid 5.9~6.9 g/L,and water content 73~81%.In the use ofmicrobial strains,through the company's current four yeast production strains(CHSY01,CHSY02,CHSY03,CHSY04)on the fermentation of grapefruit and greengage showed that the strain CHSY02 was determined to be the fermented grapefruit,the strain CHSY01 was determined to be the fermented greengage.(2)In order to ensure the quality of fermented base wine,the fermentation conditions of grapefruit wine and greengage wine were optimized by single factor and orthogonal test.The results showed that the optimal fermentation parameters of grapefruit wine were yeast inoculation 0.1%,ratios of material to water 3:1,and fermentation temperature 20 ?.Under this condition,the alcohol content of grapefruit wine was 13.9 %vol and the sensory score was 92.The optimal fermentation parameters of greengage wine were yeast inoculation 0.07%,ratios of material to water 1:3,and fermentation temperature 28 ?.Under this condition,the alcohol content of greengage wine was 13.7 %vol and the sensory score was 90.The process of compound fermentation of grapefruit wine and greengage wine obtained under the optimal fermentation conditions for one month was studied.The results showed that the optimum compound ratio of grapefruit wine and greengage wine was2:1.(3)Through exploration the distillation process of the compound fruit wine brandy,the optimal process parameters in the distillation process were as follows:distillation temperature 90 °C,distillation pressure 0.01 MPa,distillation rate 2.61kg/min,condensate flow rate 4.71 kg/min.The distillate was subjected to the wine head and tail interception test under the conditions,the wine obtained is clear and transparent,and the wine aroma is harmonious and rich.A total of 27 flavor substances in distilled wine were detected by GC-MS.These flavor substances were mainly composed of alcohols,aldehydes and ketones,accounting for 72.5% and12.9%,respectively.(4)The research on the aging process of the compound fruit wine brandy showed that the three-layer oak pretreatment method was used to study the aging of the compound fruit wine brandy,and the optimum pretreatment method determined that baking temperature was 200 °C,baking time was 30 min.On the basis of the singlefactor experiment,the Box-Behnken response surface test was used to optimize the compound fruit wine brandy by using the amount of oak flakes,aging temperature and oxygen supply time as the influence factors,and the fusel oil content and sensory score as the response values.The optimum technological conditions for the artificially aged of the compound fruit wine brandy were: the oak flakes content 1.0%,the highest temperature of the temperature change treatment(minimum normal temperature)50 °C,and the ventilation oxygen supply time 64 minutes.Under these conditions,the compound fruit wine brandy with low content of fusel oil,reddish-brown color,full-bodied and mellow,harmonious aroma,sweet and refreshing taste,unique flavor with a sensory score of 92 points were obtained.The GC-MS was used to analyze the flavor substances of artificially aged wine and naturally aged wine.The characteristic flavor substances benzaldehyde(13142 ?g/L)and geranyl acetone(1348 ?g/L)of artificially aged wine were higher than naturally aged wine benzaldehyde(10661 ?g/L)and geranyl acetone(1037 ?g/L),which increased by 23.3% and 30.0%,respectively;the fusel oil(357860 ?g/L)and furfural(25348 ?g/L)of artificially aged wine were lower than the fusel oil(435688 ?g/L)and furfural(36449 ?g/L)of naturally aged wine,which reduced by 21.7% and 43.8%,respectively.Thus improving the quality and style of compound fruit wine brandy.In addition,artificially aged significantly shortened the aging time of liquor and saved production costs,so the technology is feasible and can be used in large-scale production.