| Hawthorn is a fruit with the same origin of medicine and food.It has extremely high edible value and medicinal effect.Hawthorn wine is an important processed product of hawthorn,known to consumers with its unique taste and high nutritional value.However,the hawthorn wine in the market has defects such as high acidity,light color,and atypical aroma.To reduce the acidity of hawthorn wine,increase the color of hawthorn wine,and improve the aroma of hawthorn wine,using dried hawthorn as raw material and combining traditional Chinese medicine processing technology with modern winemaking technology,this paper aims to study a new technique of hawthorn winemaking.The main research results are as follows:(1)By comparing the nutritional contents of three kinds of hawthorn processed products including fried hawthorn,burnt hawthorn and hawthorn charcoal,it was found that processing will reduce the total sugar,polysaccharide,reducing sugar,total acid and pectin content of hawthorn,and the decline will increase with the deepening of heating.The total acid content of hawthorn charcoal decreased the most,being 28.5%,and the total acid content of fried hawthorn decreased by 10.6%.The sensory score of fried hawthorn infusions was significantly higher.The fried hawthorn infusion was dark orange-red with a light roasting aroma.The roasting aroma of coke hawthorn infusion was the most prominent.(2)Using fried hawthorn as raw material,the research on the screening of 6 different yeasts including EC1118,BDX,DV10 indicated that yeast EC1118 fermented wine samples showed the quickly decrease in total sugar content and the quickly increase in alcohol content.And it had a volatile acid content of 0.173 g / L,a total of 43 volatile components,ester aroma of66.04%,which contained 32.51% of ethyl acetate with a light aroma,and 0.22% of methyl salicylate,which had a weak stimulation of blood circulation.The content values above of yeast EC1118 fermented wine samples were the highest among the six types of yeast.(3)Comparing the changes of physical and chemical indexes during the fermentation of hawthorn wine with different pretreatments,the results showed that different pretreatment processes had different effects on the fermentation process and quality of hawthorn wine.The total acid contents of original hawthorn wine was 9.32g/L,after stir-frying,the total acid contents of fried hawthorn and burnt hawthorn were 8.77g/L and 6.39g/L respectively.The color degree of original hawthorn wine was 0.13,and that of fried hawthorn and burnt hawthorn were 0.521 and 0.973.The sensory score of the wine sample F-(1)was 93,and the wine body was crystal clear,dark orange-red,with a hint of hawthorn fruit and roasted aroma.(4)Four lactic acid bacteria OENO1,CH16,VP41 and CH11 were selected as acidreducing bacteria to study the acid-reducing pattern.It was found that the total acid of wine samples with the lactic acid bacteria CH11 decreased the most in the process of acid reduction,a total reduction of 0.9g / L,followed by lactic acid bacteria CH16,with a total reduction of0.73 g / L,and a corresponding increase in p H value.Through the analysis of the organic acid content,it was found that the malic acid content of the wine sample with lactic bacteria CH11 on the 7th day of fermentation lowered to 0.194 g / L,and the lactic acid content increased to0.367g/L.The color degree of lactobacillus CH11 acid-reduced wine sample was 0.664,which was 22.51% higher than that before acid reduction,and the hue value was 0.411,an increase of 13.54%.The total flavonoids content of the wine sample with VP41 had an increase of 10.38%,while that of the wine sample with CH11 lactic acid bacteria increased by1.73%. |
