Study On Brewing Technology Of Compound Fruit Brandy

Blueberry is a kind of blue or slightly black small berries, rich in vitamins, anthocyanins, dietary fiber, minerals elements and other nutrients, have very strong health care efficacy, known as the "super fruit". Rosa roxburghii is flat spherical, is the yunnan-guizhou plateau and western of sichuan wild fruit resources, rich in vitamins, carotenoids, organic acids, amino acids, and the superoxide dismutase(sod).Especially the high content of vitamin C, has a laudatory name "the king of vitamin C".This paper takes Guizhou Majiang blueberry and Guizhou Guiyang Roxburgh rose as the research object, analysis of blueberry, Rosa roxburghii compound brandy brewing technology and quality analysis. The content and results of the experiments specifically as follows:First, Guizhou Majiang blueberries and Guizhou Guiyang rosa roxbunghii composition were analyzed. The analysis results show that: the total sugar content of blueberry is 153.93 g/kg, mainly glucose and fructose; total acid content of 6.37 g / kg;. 15 kinds of amino acids were detected, with the highest content of glutamic acid; mineral elements potassium, calcium, phosphorus, high content of iron, magnesium and sodium. The total sugar content of Rosa roxburghii is 43.03 g / kg, mainly glucose and fructose; total acid content of 19.27 g / kg; 14 kinds of amino acids were detected, contain all the essential amino acids except tryptophan; mineral elements potassium, calcium and high magnesium content.Selected four excellent of wine yeast D254, 71 B, EC1118 and V1116 for fermentation raw material. The experimental results show that, the group of EC1118 yeast fermentation starts faster, original wine quality better, residual sugar is low, high alcohol, high total acid, original brandy highest total esters, higher total acid and sensory evaluation scores highest, So ultimately determine the EC1118 yeast is used as a follow-up experiment using fermentation.The EC1118 yeast was used in fermentation of compound fruit brandy, investigated the effect of the ratio of raw materials, fermentation temperature and initial pH on compound fruit brandy original wine of the physical and chemical index and sensory evaluation. The experimental results show that, the ratio of raw materials 18:1:1, fermentation temperature of 20℃, the initial pH 3.4 was the best fermentation condition combination. Original brandy Under the condition combination of the process, the wine body is pure, fruity, full-bodied wine coordination, taste sweet and pure, fresh, relatively mellow.The results of the different distillation experiments showed that, two different distillation method for compound fruit brandy alcohol content, total acid, total esters have a certain influence. Using the clarified juice distillation can obtain a higher alcohol content, but foot with wine distilled can achieve higher total acid and total ester; trace analysis showed the foot with wine distilled can produce acetal, while clarifying juice distillation does not produce, content of other substances are foot with wine distilled original brandy higher than the clarified juice distillation.Trace components and flavor substances of brandy analysis showed that, three kind of original brandy trace components mainly are acetaldehyde, methanol, ethyl acetate, isobutanol, isoamyl alcohol and β- phenethyl alcohol. Flavor substances of three kind of original brandy mainly are alcohols, esters, aldehydes and ketones, carboxylic acids, terpenes and hydrocarbons, including alcohols as the main material, content accounted for more than 42%. Three kinds of original brandy common main flavor substance are isoamyl alcohol, acetal, ethyl acetate, isobutyl alcohol, acetaldehyde, acetic acid and ethyl caprylate. Lowest relative content of fusel oil in compound fruit brandy, the highest relative content of esters and the most species.Trace components have increased to 10 from 7 in compound fruit brandy after three months storage, methanol and acetaldehyde content has reduced, ester content has increased. Two kinds of brandy main flavor substance are isoamyl alcohol, sebacic acid ethyl ester, ethyl acetate, acetic acid, acetaldehyde, acetal, phenylethyl alcohol. Flavor substances species has decreased in compound fruit brandy after three months storage, alcohols types and relative content has increased, esters types and relative content has decreased, terpenes types and relative content has decreased.Trace components have increased to 12 from 7 in compound fruit brandy which were aged by oak for three months. Compound fruit brandy which were aged by oak for one months, acetaldehyde, acetal, ethyl acetate and β- phenylethyl alcohol content decreased, methanol, isoamyl alcohol and isobutyraldehyde content increased, and detect ethyl isobutyrate. After three months by the oak aging, other substances except the acetaldehyde content has a different degree of increase, as well as some new material appears.