Study On The Technology Of Peach Wine

Peach?Prunus persica L.?is juicy,yummy and full of nutrition,and it has a huge output in China.However,peach is a respiration leaping type fruit with short storage period and perishable deterioration.Facing the overcapacity of peach,a large number of peaches rot and are discarded,which leads to economic losses to peach farmers and environmental pollution.The deep processing method selected in this paper is brewing peach wine.Due to the lack of domestic and foreign research on peach wine,the production technology and fermentation process are not mature enough,the following problems were found in the traditional brewing:?1?lacking of research on Saccharomyces cerevisiae which is the most suitable for peach wine;?2?high content of peach pectin leads to low juice yield;?3?the high content of acetic acid and malic acid in peach wine lead to its sour taste and uncoordinated wine body.In order to solve these problems,a systematic quality improvement study was carried out on peach wine.This paper analyzed the aroma components of the peach wine,and obtained the chemical substances which made it produce the unique flavor.?1?F206 Saccharomyces cerevisiae which was isolated and purified from peach peels,and 5kinds of commercial Saccharomyces cerevisiae?AWRI,BV818,DV10,RV171,F5?were selected as the research objects.They were studied on tolerance,fermentability and fermentation tests.By comparing the basic indicators of peach wine and the score of sensory evaluation,F206yeast was selected as the most suitable Saccharomyces cerevisiae.?2?In order to solve the problem of high pectin content in peach,the enzymolysis of peach pulp was carried out and obtained the conditions of enzymolysis by orthogonal test.The optimum conditions for the enzymolysis of Rapidase C80 Max pectinase were obtained:the enzymolysis time was 1.5 h,the enzymolysis temperature was 50?,and the enzyme addition amount was 0.0020%of the total mass.Under these conditions,the juice yield of peach pulp was54.83%,which was 11.3%higher than that without pectinase.In order to improve the degree of clarification of peach wine,the amount of Rapidase C80 Max pectinase added was 0.0015%.The light transmittance of peach wine was 97.4%,which was 19.2%higher than that without pectinase.?3?In order to solve the problem of high acetic acid content in peach wine,the fermentation process was optimized by response surface method.The optimum fermentation parameters for controlling acetic acid were obtained:the initial sugar content was 180 g/L,the added SO₂content was 72 mg/L,and the fermentation temperature was 21?.Under this condition,the content of acetic acid was 0.499 g/L,and the content of acetic acid was 64.73%lower than that of peach wine before optimization.?4?In order to solve the problem of high malic acid content in peach wine,the malic acid content in peach wine was reduced by adding lactic acid bacteria to convert malic acid into lactic acid in the late stage of fermentation.Through single factor test,the optimal fermentation parameters for the transformation of malic acid into lactic acid were obtained:the inoculation amount of lactic acid bacteria was 10 mg/L,the fermentation temperature was 18?,and the fermentation time was 20 d.Under these conditions,the content of malic acid was 1.024 g/L and that of lactic acid was 3.976 g/L,and the content of malic acid was 78.90%lower than that of peach wine before optimization.?5?The headspace solid-phase microextraction and gas chromatography-mass spectrometry?HS-SPME-GC-MS?were used to analyze the aroma components of peach wine.A total of 69volatile components were obtained.The main aroma components were ethyl acetate,ethyl lactate,isoamyl acetate,ethyl caproate,ethyl octanoate,ethyl decanoate,ethyl benzoate,benzyl alcohol,benzene ethanol,nonyl aldehyde,eighteen aldehyde.