| Chaenomeles speciosa Sweet. Nakai is the famous product in China with richnutritional components. It contains eighteen amino acids with the total content of529mg/100g, fifteen mineral elements, Vitamin C, saponin, flavone, Organic acid, SOD.Vitamin C in Chaenomeles speciosa S. Nakai is 48 times as apple. Oleanolic acid is goodfor liver protection,antibacterial ,blood lipid lowering . There were many studies on grapewine compare few studies on other fruit wine for example cider, medlar fruit wine in lateryears. Fermentation characters, main components changing between before and afterfermentation, fermentation kinetics , and evaluation systems were blank for Chaenomelesspeciosa S. Nakai wine.In this thesis, the fermentation characters of the Chaenomeles speciosa S. Nakai winewere investigated. The components of fresh Chaenomeles speciosa S. Nakai weredetermined. The results indicated that the contents of total acid, total sugar, reducing sugar,pectin, Vitamin C, soluble solid content, pH, moisture content, total flavone, oleanolic acidwere 5.2%, 2.25%, 1.15%, 0.78%, 126.5mg/100g, 9.2, 3.15, 85.52%, 18.2mg/100g,154.5mg/100g, respectively. The good fruit wine could be obtained when fermentationwith addition of suitable sugar. In this thesis, the fermentation characters of theChaenomeles speciosa S. Nakai wine were investigated. Based on the fermentation time,fermentation phenomenon, growth of yeast cell, changing of the main components afterfermentation, appearance, color, capital cost of the wine, the results indicated thatfermentation with addition of yeast was better than natural fermentation. This is the firstreport on the optimization of the main fermentation parameters of Chaenomeles speciosa S.Nakai using orthogonal experiments. The optimum conditions of sugar content, inoculum,main fermentation temperature and ammonium sulfate concentration were determined at5%, 10%, 25℃and 1000ppm, respectively. Under the optimum conditions, the wine yieldand alcohol content were 66.3%, 7.6%.The main components of the wine were investigatedduring the fermentation duration. The results indicated that the vitamin C, total flavone andoleanolic acid were at the level of 95.2mg/100g, 16.3mg/100g and 135mg/100g,respectively before the main fermentation, after the main fermentation the correspondingcontents of the above components were 81.3mg/100g, 15.9mg/100g and 132mg/100g,while after the post fermentation, the contents of the corresponding components were47.5mg/100g, 14.8mg/100g and 130mg/100g, respectively. During the fermentation, thecontents of total flavone, vitamin C and Oleanolic acid decreased obviously but the contents of these components are high.The experiment data were processed with the software Origin 6.1. The fermentationkinetics model of yeast cell growth, ethanol production and total sugar consumption wereobtained, respectively. These models are as follows:y=-1.07624/1+(x/2.02795)5.98586+1.12565The three models appeared to provide a reasonable explanation for the Chaenomelesspeciosa S. Naked wine fermentation process. This sensory evaluation terms table wasmade for Chaenomeles speciosa S. Nakai wine. The result was analyzed using Fuzzymathematic, we conclude that Fuzzy mathematic is suitable for sensory evaluation. Thisprovide Physical and chemic and Microbial standards of the Chaenomeles speciosa S.Nakai wine. In the present thesis, provide important technical parameter on producingChaenomeles speciosa S. Nakai wine and adapts to the extended Chaenomeles speciosa S.Nakai base in our country is carried out.
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