Study On The Process Optimization Of Cerasus Humilis Wine Based On The Control Of Bitter Substances

Cerasus humilis is a small perennial deciduous shrub of the Rosaceae cherry genus.Its fruit is bright in color,unique in flavor,and rich in various nutrients.It is a unique natural health fruit in my country.Plum is rich in nutrients such as calcium,vitamin C,phenolic substances and volatile substances,and its brewed wine not only retains the original value of the fruit but also increases the metabolites.Different varieties of plum and different brewing processes The taste of the obtained Cerasus humilis Liquor is very different,especially the difference in bitterness is more obvious.This research focuses on the following researches based on the control of bitter and astringent substances:(1)Study on bitter taste of different varieties of Cerasus humilisEight Cerasus humilis varieties planted in Ningxia were selected for determination of related components,mainly aiming at juice yield,soluble solids,total acids,tannins,flavonoids,bitter substances,volatile substances and sensory evaluation,and the Cerasus humilis varieties with small bitterness and good taste were determined as wine-making raw materials.The result shows that tannin,total phenol and limonin are all bitter substances,and the content of these substances is different in different varieties,which affects the palatability of Cerasus humilis wine.By comparison,the types and contents of bitter substances in the wine brewed by Nongda No.4 Cerasus humilis are less than those of other varieties,with rich aroma and high sensory evaluation.(2)Effects of different fermentation conditions on bitter taste of Cerasus humilis wineThe effects of different maturity,fermentation temperature,yeast inoculation amount and ratio of material to water on bitter substances such as limonin,volatile substances and sensory scores in fermented plum wine were evaluated by bitterness value,10 bitter substances and sensory scores.The optimum fermentation conditions based on controlling bitter substances were determined as follows:the maturity was 8%,the fermentation temperature was 20?,the inoculation amount of yeast was 0.2g/L,and the ratio of material to water was 1:2.Under these conditions,the total content of bitter substances in the fermented plum wine decreased,and the contents of gallic acid,naringenin,caffeic acid and myricetin all decreased,while the contents of epicatechin and nomilin increased.(3)Effect of different aging time on bitter taste of European plum wineThe bitterness value,tannin,flavonoids,bitter substances,volatile components and sensory scores were used to evaluate the effects of different aging time on bitter substances in fermented plum wine.The results showed that the bitter value,tannin and total phenol content of plum wine aged for 9 months were the lowest,and the total content of bitter substances showed a downward trend.After aging for 9 months,the volatile components,mainly esters,alcohols and alkenes,were lost,and the aroma was weakened.Therefore,the best aging time is 9 months.To sum up,the unpleasant bitter problem of Cerasus humilis wine after processing and aging can be effectively solved by controlling the raw material selection,fermentation conditions and aging time.