Preparation And Analysis Of Haihong Fruit Wine

Fruit Wine is appereciated by public because of its nutrition and health value,and will be the dominant beverage in the modern society.In order to meet the needs of consumer and protect human's health,it is nessesary to research and develop natural fruit wine.Fermented wine is made from fruit by fermenting yeast,after the fermentation the sugar will turn to ethanol.The explotation and research of Haihong fruit wine blazes a new trial for the utilization of Haihong fruit resources,and will have a broad market prospect and economic benefit.The thesis makes a systematic research on the basic factors of fermentation,compounds of Haihong fruit,also provides a series of technology parmaeter of the production of Haihong fruit fermented wine.The study results are as follows:1.Metallic elements such as Cu,Zn,Fe,Mg and Ca in the Haihong fruit were detected by flame atomic absorption spectrophotometry,Fe 11.392 mg/kg;Cu 1.296 mg/kg;Ca 446.686 mg/kg;Mg 377.411 mg/kg;Zn 3.950 mg/kg.2.The content of totol flavonids in Haihong fruit was determined by an UV method.The average content of totol flavonids was 78.10 mg/g,and RSD was 4.2%.3.The content of totol polyphenol in Haihong fruit was determined by an UV method.The average content of totol polyphenol was 78.10 mg/g,and RSD was 4.0%.4.The volatile components from Haihong fruit were extracted by simultaneous distillation extraction(SDE) and then 60 compounds were identified by analyzing the isolated volatile components using GC-MS.The main flavor compounds includes 17 kinds of alcohol compounds,17 kinds of aldehyde compounds,4 kinds of ester compounds,5 kinds of ketone compounds,and 5 kinds of alkene compounds,6 kinds of alkane compounds and so on.5.Single-factor test for Dried Haihong fruit extraction showed that the best extraction result would be gotten when using time for 24 h or temperature at 90℃,or the liquid-solid ratio was of ten times.6.By orthogonal test for the fresh Haihong fruit extraction,drew the conclusion that when the temperature was 90℃,time was 10 h,liquid-solid ratio was of eight times,can got higher content of soluble solids.This condition was the optimal one.7.Dried Haihong fruit is the best raw material of fermented wine.It renders the wine attractive colour,high quality and distinguished characters.8.The best fermentation parameter of Haihong fruit wine:fermenting at 25℃,adding 0.9 g/L Angel.yeast and 100 mg/L NaHSO₃.9.Add bentonite to clarify the effect haihong wine can be drawn:10%of the amount of bentonite to 0.8 mL/20mL haihong wine is better;Add chitosan to clarify the effect haihong wine can be drawn:1%of the amount of chitosan to 0.2 mL/20mL haihong wine is better;The results showed that bentonite was the better.A transparent fragrant wine was gained after clarification.10.Prepare the wine fermented,got that the most optimal preparation was: Wine degree(v / v) 12%,total sugar content of 55 g / L,total acid content of 8g/L.11.Study on the stability of the haihong fruit,iron dilapidated,tartar stability,the stability of proteins,found that the stability of the haihong fruit wine,iron dilapidated,tartar stability,stability of protein are normal,no dilapidated phenomenon.12.The optimal technology of haihong fruit wine and its parameter were as follows: Haihong fruit→selection,cleaning→extraction→fermentation(Angel.yeast 0.9 g/L,25℃,NaHSO₃ 100 mg/L)→separation→post- fermentation(10-15℃,60 days,4 g/L oak chips)→separation→clarification(10%of the amount of bentonite to 0.8 mL/20mL Haihong wine)→filter→preparation(wine degree(v/v)12%,total sugar content of 55 g/L,total acid content of 8 g/L)→bottle...