Process Optimization And Aroma Composition Analysis Of Kyoho Grapes Distillate

China is the largest producer and consumer of fresh grapes,with a large number of fresh grapes listed every year.The three northeastern provinces also have rich resources of Kyoho Grapes.Kyoho Grapes not only have rich nutrition,sweet and sour taste,but also have the effect of both medicine and food,which can delay aging and reduce human serum cholesterol levels and other health functions.As the earliest fresh grape variety introduced to China,it is deeply loved by fruit farmers and consumers due to its full grain size,high sugar content,strong adaptability,large,soft,juicy fruit,and excellent quality.However,due to the concentrated harvest time of Kyoho Grapes,there is a periodic oversupply phenomenon,resulting in a large number of unsold Kyoho Grapes.Moreover,during post harvest storage and transportation,they are prone to microbial damage and decay,resulting in a short shelf life.With the introduction of new varieties such as summer black and sunshine rose,the advantages of Kyoho Grape are no longer obvious.The development prospects of the Kyoho Grape industry are very promising,but there is an urgent need to broaden the industry development thinking.This study explores the brewing process using Kyoho Grape as raw material,and develops a Kyoho Grape blended wine through fermentation,distillation,and other processes.In order to broaden the development direction of the Kyoho Grape industry,innovate the utilization and development of resources,enrich the varieties in the alcoholic beverage market,and improve the utilization value of Kyoho Grapes.This article mainly studies the low methanol fermentation process of Jufeng wine,the optimal distillation process and aroma component analysis of Kyoho Grape distilled wine,and the preparation process of low alcohol Kyoho Grape distilled wine.The main research content and conclusions are as follows:(1)Exploring the effect of thermal impregnation pre-treatment on methanol content during fermentation process and the sterilization effect of thermal impregnation through thermal impregnation pre-treatment.The experimental results show that the inhibition rate of PME activity can reach 60% after 30 minutes of 65 ℃ thermal immersion treatment.Compared with the control group,the methanol content in the fermentation group is reduced by 15-20%,which has a good sterilization effect.By conducting a single factor experiment on fermentation conditions,the suitable range of fermentation conditions for Kyoho Grape wine was preliminarily determined.Furthermore,through orthogonal experiments,the fermentation process of Kyoho Grape wine was further optimized to obtain the optimal fermentation conditions: fermentation time of 5 days,fermentation temperature of 18 ℃,and yeast inoculation amount of 300mg/L,resulting in a methanol content of 220 ± 15mg/L.(2)Explore the distillation process suitable for Kyoho Grape distilled wine through three distillation methods: Charente,Hennessy,and Martell.The experimental results show that the products of the three distillation processes all meet the standard requirements.Among them,the products obtained by the Charente distillation process have the most ester and acid volatile substances compared to the other two distillation methods,with a stronger ester aroma and the lowest higher alcohol content.However,the Martell distillation method has the most alcohol volatile substances,with a stronger alcohol aroma and the highest higher alcohol content.Based on the physicochemical properties of the three distillation methods,Higher alcohol content and volatile components were selected for subsequent experiments using the Charente distillation method.(3)The addition amount was initially determined through the single factor experiment of additives,and the preparation process of low alcohol Kyoho grape distilled wine was optimized through the response surface optimization method.The best preparation process was that the addition proportion of edible essence was 0.3%,the addition proportion of citric acid was 0.25%,and the addition amount of fructose syrup was 55 g/L.Under this condition,the prepared wine had a balanced taste and had the typical characteristics of Kyoho grape.