Study On The Brewing Technique Of Honey-pollen Wine

In this paper, breaking cell wall of bee pollen with enzyme hydrolysis technique, brewing technology and aroma components of honey-pollen wine were studied. The results were summarized as follows:(1) Through the single factor test of four enzymes in the complex enzyme, which are cellulase, pectinase, xylanase and papain, the optimum ratio of the four enzymes is 4 : 2 : 1 : 3.(2) In this study, the enzyme hydrolysis conditions of lotus bee pollen were optimized. Based on the single factor test, quadratic regression orthogonal rotary combination method was designed to built an empirical mathematical model about pH value(X₁), amounts of complex enzyme(X₂), temperature(X₃), solid-liquid ratio (X₄) and the rate of wall-breaking of pollen(Y): Y=86.61113-2.84903X₁ +2.31983X₂ -3.49539X₃ +0.93858X₄-3.09160X₁²-3.97549X₂²-2.41985X₃²-0.26318X₄² +0.79375X₁X₂-1.19375X₁X₄-1.19375X₂X₃+0.79375X₃X₄. As a result, the optimum condition for enzyme hydrolysis of lotus bee pollen was as follows: pH value 4.0, amounts of enzyme 12‰, temperature 45℃, solid-liquid ratio 1:14 and the rate of wall-breaking of pollen reached 89.21%.(3) Pollen pulp, cloudy liquid and clarified juice were obtained by breaking cell wall of bee pollen only, filtrating or centrifuging after breaking cell wall, respectively. Then, comparing the fermented results using three material treating methods mentioned above, which indicated that cloud liquid of the pollen is the most suitable for honey-pollen wine brewing.(4) Comparing the fermentation properties of four yeasts including Y₁,Y₂,Y₃ and Y₄, which were Saccharomyees ellipsoideus , Angel high temperature resistant active dry yeast, rice wine dedicated active dry yeast and screening yeast in the laboratory, which showed that Y1 was the most suitable for honey-pollen wine fermentation and the most suitable amount of inocultion was 1‰. (5) Through single factor and orthogonal experiments, brewing technology of honey-pollen wine was studied and the optimum condition of dominant fermentation for honey-pollen wine as follows: the initial sugar concentration 26%, the SO₂ amount 100 mg/L, the pollen concentration 20g/L and fermentation temperature 25℃.(6) The absorption curve of the honey-pollen wine at the wavelength from 360 to 700 nm was analyzed, and the 600nm at which the absorbance was close to zero was confirmed as the best wavelength for determining the clarity of the honey-pollen wine. Spectrophotometry was used to investigate the effect of the clarifiers to the wine. The results showed seven different clarifiers all represented some effects on the clarity of the wine and the sequence was:chitosanï¹¥papainï¹¥agarï¹¥diatomiteï¹¥pectaseï¹¥konjac flourï¹¥gelatin. In addition, the best dosage suggested were 0.15%, 0.30%, 0.04%, 0.10%, 0.10%, 0.20% and 0.10%, respectively. Chitosan had the most strong effect on clarity, and the dosage was 0.15%. The wine treated showed good stabilization and the light transmittance could be up to 96.6%.(7) Aroma components in the honey-pollen must, honey wine without pollen and honey-pollen wine were analyzed by gas chromatography/mass spectrometry. The results showed that 91 compounds were identified in the honey-pollen must, 87 compounds in the honey wine, 105 compounds in the honey-pollen wine, and the relative contents of aroma components were 86.45%, 82.80%, 86.59%, respectively. The volatile compounds mainly included alcohols, esters, alkanes, alkenes, acids, aldehydes, ketones, ethers, amines and so on. There were more alcohols and alkanes in the honey-pollen must, while there were more alcohols and esters in the wine. Through comprehensive analysis, the results showed that the dominant components included Phenylethyl Alcohol, 2,3-Butanediol, 1H-Indole-3-ethanol, p-Hydroxyphenethyl alcohol, (3E)-2,6-Dimethyl-3,7-octadiene-2,6-diol, Cycloartenol, Linolenic acid ethyl ester, Ethyl palmitate, Dibutyl phthalate, Ethyl hydrogen succinate, Isobutyric acid, trans-10-Hydroxy-2-decenoic acid and Isovaleric acid. 27 kinds of common aroma components were found in the honey-pollen wine and the honey-pollen must, and 38 kinds of common aroma components in the honey-pollen wine and the mead.