Analysis On The Quality Difference Of 'Xincixiang' And 'Dangshansu' Pear Wine

Pears are widely loved for their thin skin,juicy and crisp meat,It has the functions of generating saliva,relieving thirst,clearing heat and moistening lung.China is a big producer of pears,and its area and output account for more than 50% of the world's total,However,the phenomenon of excess and waste of pear fruit often occurs due to oversupply.In order to improve the utilization rate of pears,we should carry out deep processing of pears,such as pear wine,pear paste,pear pulp and so on.In this paper,the processing quality of different varieties of pear fruits is measured by physical and chemical indicators,and the pear wine was fermented by different yeasts and lactobacillus,and the differences in the quality of pear wine were analyzed.The main research results are as follows:(1)Analysis on the difference of fruit processing quality of different pear varieties.The physical and chemical indicators such as sugar and acid components and content,juice yield,stone cells and aroma components and content of 'Xincixiang' pear and 'Dangshansu' pear were determined respectively.Based on the results of various indicators,among the two pear varieties,the soluble solid content of 'Xincixiang' pear was 12.8 %,the juice yield was 82.8 %,the sweet acid ratio was 40.46,the sweetness value was 116.36,and the content of the main aroma components was higher,with strong fruit flavor,while the content of 0.50 % stone cells of 'Dangshansu' is slightly higher,and the fruit flavor is slightly worse.Therefore,the processing quality of 'Xincixiang' is better than that of 'Dangshansu'.(2)Different yeasts were used for pear wine fermentation and the quality difference of pear wine was analyzed.By using Angel yeast and Lamand yeast to ferment pear wine,and determine the content of soluble solids,total acid content,p H,antioxidant capacity,aroma components and contents during the fermentation process of pear wine.The results showed that the content of soluble solids and total acid in pear wine fermented with Angel yeast was6.6 % and 4.87 g/l,which was significantly lower than that of Lamand yeast,with lower residual sugar and total acid content,and better taste of pear wine;The results of p H and total acid content of pear wine were consistent,the Angel yeast fermented pear wine was 4.20 and Lamand yeast fermented pear wine was 3.82.which shows that the Lamand yeast has strong acid producing ability;The antioxidant activity and alcohol content of pear wine fermented by the two yeasts had little difference;The content of aroma substances in pear wine fermented by Angel yeast was significantly higher than Lamand yeast.Angel yeast has excellent fermentation performance,rapid growth,reproduction and hypoglycemic ability,which fermented pear wine tastes mellow,soft and refreshing,has the unique flavor and the sensory evaluation score is higher.(3)Using yeast-Lactobacillus symbiosis to ferment pear wine.In this study,Lactobacillus plantarum in Lactobacillus and yeast were used to symbiotically ferment pear wine,Lactobacillus plantarum was inoculated into the fermentation broth in the order of sequential inoculation and simultaneous inoculation.Through the determination of various physical and chemical indicators of pear wine,the antioxidant activity showed a certain differences,the antioxidant activity of Lamand yeast co-fermented pear wine was slightly higher than that of sequential fermented pear wine,which was 0.73 ?mol/g;Other differences are mainly reflected in the alcohol content and the sensory evaculation of the fermented pear wine.The pear wine co-fermented with Angel yeast and Lactobacillus plantarum has the highest alcohol content of 13.5 %,the sensory score is 89,the taste is the best,the wine body is clear,the color is golden,and it is typical of pear wine.