Screening,Identification And Application Of Fermentation Strain Of Bayberry Wine In Jingzhou

Waxberry is a characteristic fruit in south China.The rate of fresh fruit rot is very high because it is difficult to store and keep fresh.Processing bayberry in time can effectively reduce waste and ferment it into fruit wine,which is the main processing method.At present,there is a lack of special fermentation strains in the processing industry of bayberry wine.It is urgent to screen out the suitable ones for the fermentation of bayberry wine and apply them to the processing of fruit wine,so as to enhance the typicality of bayberry wine and improve the quality of bayberry wine.In this paper,arbutus from Jingzhou County of Hunan Province was used as the experimental material.The strain with excellent performance and suitable for fermentation was screened.The tolerance of the strain was investigated and the fermentation conditions were optimized.To explore the changing regularity of the basic nutrition,color and flavor of bayberry wine during the main fermentation.The research results are as follows.1.The bayberry fruit,leaf and soil were collected from many bayberry orchards in Jingzhou County of Hunan Province as test samples.After enrichment,isolation,purification and four-stage screening tests?TTC coloration method,tubule method,sugar fermentation method,bayberry wine fermentation method?,three strains with excellent fermentation performance were obtained.The identification showed that RY1 strain was Saccharomyces cerevisiae with strong liquor-producing ability,DY5strain was Hanseniaparaspora Opuntiae with strong aroma-producing ability,and JW14 strain was Hansenia pseudolliermondii,which has strong aroma-producing ability.2.The growth curve and tolerance of three identified yeast strains to high sugar,high SO₂,low pH and high alcohol were studied.The results showed that RY1 yeast had high activity and the best tolerance.The technological conditions of RY1 yeast fermentation of bayberry wine were optimized.Through single factor experiment,three levels of inoculation,sugar content,culture temperature and pH value were selected to carry out response surface design optimization experiment.The optimum technological conditions of bayberry wine fermentation were obtained as follows:pH3.50,sugar content 229.95 g/L,inoculation amount 8.47%,temperature 27?.3.RY1 yeast was used to ferment arbutus wine under the optimal fermentation conditions,to study the change rules of total sugar,total acid,alcohol,total anthocyanin,color difference,aroma components and sensory quality during the main fermentation process.The results showed that during the main fermentation period,the decreasing rate of total sugar content was the same as that of alcohol content,which was inversely proportional.The total acid content increased,and then decreased.The total anthocyanin content decreased sharply at first,then stabilized.In the color difference,L*value,a*value and C*value decreased first and then increased,generally showing a decreasing trend,while the b*value increased first.The main aroma components gradually changed from linalool,ethyl acetate,caryophyllene to ethyl octanoate and ethyl decanoate.The types of aroma components decreased and the ester content increased.The comprehensive sensory score of bayberry wine increased with the prolongation of fermentation time.