Study On The Fermentation Of Hawthorn Wine With Multiple Strains

Hawthorn is a fruit that contain a very kind of nutritious,it widely distributed in our country and species diversity.It contains biologically active substances and a variety of organic acids, vitamins, organic acids, minerals and so on.This fruit can protect our body,fall hematic fat, cardiovascular,enhance human immunity, anti-aging,etc.It has a very significant role in health care.So the correct reasonable development of hawthorn resource,developed the hawthorn wine not only can promote the consumption of hawthorn,the development of economy, extend the industrial chain, increase the value of industry and the added value of hawthorn fruit, and conform to the current development trend of alcoholic drinks and Chinese policies related to fruit juice wine industry development trend.This article through to the may affect hawthorn fruit wine fermentation stage, including single with synergistic fermentation.The characteristics of physical and chemical properties, etc, the quality analysis of multiple links to microorganisms related to production process conditions to carry out the exploration and research.This can improve the quality of hawthorn wine and expand production of great significance.Some research results are as follows:A single strain fermentation and multi-strain cooperative synergistic fermentation was studied on the influence of physical and chemical characteristics and hawthorn wine taste.The experimental results show that:synergistic fermentation of hawthorn wine color is gorgeous, rich fruit aroma, wine full-bodied palate, with a long finish.Inclusion coordinate with each other well,single strain fermentation by contrast color with slightly thin and sensory contrast slightly insufficient.Separated and selected the suitable yeast species for hawthorn wine brewing, cooperate with yeast SAF-OENOS preserved in our laboratory.Such as yeast SC1230,it can make the product optimization.On the screen of the yeast Q-50-2,yeast SAF-SC1230,yeast OENOS, yeast angel in fermentation process of total acid, volatile acid, flavonoids,anthocyanins, polyphenols detection.In which several groups of samples, strains of yeast Q-50-2 as fermentation of wine medium yellow ketone, anthocyanins, polyphenols concentration is high, basically other substances of variations is not very big.By analyzing a variety of microorganisms in the case of hawthorn fruit wine fermentation and wine liquor body comprehensive quality aspect influence.Description of microbes in the wine by drawing the whole growth stage of growth curve and the content of residual sugar content and ethanol graph and compare the different combination of yeast under sugar with so2 content of hawthorn juice fermentation situations.After the aging,sensory evaluation and analysis to detect the contents of fusel oil. The result showed that multi-strain association league fermentation index generally better than that of single strain fermentation, fermentation stage, residual sugar, slow down and increase fast, alc under the environment of high sugar and high so2 can good fermentation, produce less fusel oil, the highest score of the senses.Through the study of anthocyanins, flavonoids, polyphenols and ethanol content with wine research concluded between antioxidant ability index.Ethanol concentration and oxygen resistance material is a positive correlation.The relationship between the quantity of anthocyanins with alcohol concentration is a very significant positive correlation,ABTS eliminate force with amount of flavonoids showed significantly positive correlation and the concentration of anthocyanins a significant positive correlation;FRAP and flavone substance concentration is significantly positively related, and the relationship between concentration of anthocyanins as significant positive correlation; DPPH with polyphenols concentration elimination effect has significant positive correlation.