Research And Development Of Eucommia-cornel Wine

This subject was part of the university-enterprise cooperation, which aims atproducing an excellent Eucommia-cornel wine which had a stable quality, good taste,fantastic color and luster by researches on its producing recipe, techniques,clarification and flavoring. It mainly contains Eucommia, Cornel, Ginseng, Redjujube, Galangal, Clove, Cinnamon, Amomum, Villosum etc. The paper had made atest on the capability of reducing radicals and potassium ferricyanide reduction of thewine to learn about its antioxidant capacity in the end. The followings are mainexperiment results:(1) Choose proper traditional Chinese medicine according to its principles ofcompatibility and then optimized all herbs matching of the recipe by orthogonalexperiment to get the best recipe were: Rice wine（wine degree of53%voL）200mL,0.6grams of Eucommia,0.7grams of Cornel,0.5gram of Ginseng,0.6grams of Redjujube,0.6grams of Galangal,0.1gram of Clove,0.2grams of Cinnamon,0.2gramsof Villosum and other several herbs. With this recipe, the Eucommia-cornel wine wasat its best in color, flavor, and taste and gained the highest score in sensoryevaluation.(2) Taking the volume of total saponins in wine as an examining index, weoptimized leaching techniques of the Eucommia-cornel wine by the Box-Behnkendesign. Then here got the best technique were: Rice wine degree of53%voL, leachingtemperature31℃, leaching time16days, the highest total saponins amount of theleaching liquid was630.927mg/L. According to the leaching process, we made threevalidation tests and got the total saponins amount of the leaching liquid，the averagewas627.2mg/L, which was very close to630.927mg/L. So, it suggested that thismodel was conformed to the actual situation.(3) Results of Eucommia-cornel wine seasoning experiment were: wine degree,sugard egree, acidity degree affected the sensory evaluation of Eucommia-cornel winewith the following order: sugar degree> wine degrees> acidity degree; And the mostoptimal flavor solution were: wine degree of33%voL,22.5g/L refined sugar and22.5g/L rock sugar,1.2g/L citric acid. The Eucommia-cornel wine owned perfectaroma, flavor and taste at this conditions.(4) Result of Eucommia-cornel wine clarify method experimen weret: JAclarifier was the best in single clarifiers. the mix clarifier with1%JA-Activated carbon-1%gelatin had the best clarification effect. With the combination of0.8‰Active carbon, JA clarifier0.2‰,gelatin0.4‰。 The wine got the highest lighttransmittance, achieved98.36%, and there had no obvious precipitation within8months.(5) By comparison with vitamin C, we tested Eucommia-cornel wine’s capabilityof reducing DPPH free radicals, superoxide anion free radical, hydroxyl free radicaland reducing power of potassium ferricyanide. By compared the semi-clearance rate(IC50) of Eucommia-cornel sample wine and vitamin C, we got to know thatEucommia-cornel sample wine had strong antioxidant capacity, which meantEucommia-cornel wine was good for health care.