| Aronia melanocarpa(Michx.)Elliott is rich in polyphenols,flavonoids and other bioactive substances.It is one of the fruits with the highest antioxidant activity.It has antibacterial and anti-inflammatory effects.It can be used to balance blood glucose,nourish the heart,prevent and treat cancer,digestive system and cardiovascular diseases,etc.In order to determine the special Saccharomyces cerevisiae and production technology suitable for the production of Aronia melanocarpa(Michx.)Elliott wine,after determining the pectinase addition,13 kinds of common Saccharomyces cerevisiae were used to ferment Aronia melanocarpa wine,and the optimal Saccharomyces cerevisiae was determined,the fermentation technology was optimized.Then,the aroma components of Aronia melanocarpa(Michx.)Elliott wine with different yeast fermentation and different aging time were analyzed.The main contents and results of this article are as follows:(1)In the study of the effect of the added amount of pectinase on the juice yield and the light transmittance of Aronia melanocarpa(Michx.)Elliott fruit,when the added amount of pectinase was 0.06%,the juice yield and the light transmittance of the fruit juice of Aronia melanocarpa(Michx.)Elliott were the highest,67.68%and 50.10%,respectively,The control group(without pectinase)was 62.08%and 30%respectively.(2)In the study of the effects of different yeasts on the quality of Aronia melanocarpa(Michx.)Elliott wine,five indicators,including total anthocyanins,proanthocyanidins,total phenols,the Oxygen Radical Absorbance Capacity(ORAC)and sensory,were used to evaluate the quality of Aronia melanocarpa(Michx.)Elliott wine fermented by different yeasts.The results showed that the total anthocyanin,total proanthocyanidin and the ORAC of Aronia melanocarpa(Michx.)Elliott wine fermented by yeast KD were highest,691.89 mg·L-1,10.17mg·m L-1 and 58974.18?M,respectively,while the wine fermented by yeast RW has the highest total phenol content,reaching 4008.40 mg·L-1.The wine fermented by yeast SY has the highest sensory evaluation score of 83.58,but it is only 1 higher than the wine fermented by yeast KD,so yeast KD is selected as the best fermentation yeast for Aronia melanocarpa(Michx.)Elliott wine.(3)In order to determine the optimal yeast addition,five yeast addition gradients were set up with alcohol content and chlorogenic acid content as the optimization indexes.The results showed that when the yeast addition was 0.7 g·L-1,the alcohol content of Aronia melanocarpa(Michx.)Elliott wine reached the maximum,which was 11.6%,and the chlorogenic acid content was the highest,which was 28.50 mg·L-1.(4)Through the detection and analysis of alcohol production curve,sugar reduction curve,total anthocyanin,total phenol content and antioxidant capacity index of Aronia melanocarpa(Michx.)Elliott wine,the optimal fermentation time was determined as 8 days.At this time,the alcohol content reached the highest value of 11.4%,and the residual sugar did not change.The antioxidant capacity and total anthocyanin content showed a downward trend in the fermentation process,and the total anthocyanin content was 775.00 mg·L-1,the total reducing power was 310 mmol·L-1,the scavenging ability of·OH radical was 68.13%,and the total phenol content was 3730.78 mg·L-1 at 8th day.(5)A total of 54 volatile compounds were detected by GC-MS in 5 Aronia melanocarpa(Michx.)Elliott wines fermented by different yeast.The main aroma components were ethyl acetate,isoamyl acetate,isobutanol,isoamyl alcohol,benzyl alcohol and 2,3-pentanedione.The content of esters in the wine fermented by Saccharomyces cerevisiae BO213 was relatively high;the content of alcohols,aromatics and terpenes in the wine fermented by Saccharomyces cerevisiae D254 were relatively high;the content of ketones in the wine fermented by Saccharomyces cerevisiae KD was relatively high;the content of aldehydes in the wine fermented by Saccharomyces cerevisiae AC was relatively high.The wine fermented by yeast KD was aged and its volatile aroma compounds in different aging time were analyzed.It was found that ketones,aldehydes,lactones,acids,furans and phenols changed little during the aging process,while alcohols showed an upward trend;esters showed a linear upward trend during the whole aging process;aromatic compounds were increased significantly in the first15 days,and then showed a fluctuating upward trend. |
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