Studies On The Isolation And Identification Of Honey Microzyme, And Mead Of Sapium Discolor

Sapium discolor honey has big production, but Sapium discolor honey has slight acid smell, bad throat and crystals thick, so there is poor sale. Sapium discolor honey is deep processing of mead brewing,increasing the income of the beekeepers and promoting the development of the beekeeping Industry, which have the important meaning.Through used Sapium discolor honey for materials, this paper is screening special yeast of Sapium discolor and Sapium discolor honey wine was brewing technology research,and Sapium discolor honey wine product aroma was determined meteorological chromatography-mass spectrometry (GC-MS).The results are as follows:1) The39yeast strains were isolated from natural fermentation old honey by preliminary screening tests,and the old honey included the Sapium discolor honey,Jujube nectar.black locust honey and so on25kinds of honey.Then the1yeast strain with good gas production.tolerance test, wine fermentation experiment, fermentation capacity and flocculability comparison,had been screened by re-screening and labeled successively as S-2. The result show that gas production of the yeast strain S-2in the30%(w/v) sugar concentration,20%(v/v) alcohol,200mg/L SO2and pH4.0conditions.can reach full size of Durham. S-2could be used as the most suitable microzyme for Sapium Discolor mead.2) Microzyme S-2was identified by26S rDNA D1/D2domain sequences and phylogenetic dendrogram construction.results showed that microzyme S-2had the nearest heredity distance with Pichia-guilliermondii(EU177574), and the homology for99%,and microzyme S-2had the nearest heredity distance with Pichia(FN398021),and the homolog-y for99%, which was identified Pichia.3) Through single factor and orthogonal experiments optimum fermentation conditions of Spium discolor honey wine:initial sugar25%(w/v),initial pH4.0,amino enzyme0.15%(w/v).inoculum volume8%(v/v).28℃and7d fermentation.the alcoholicity of the honey wine can reach13%(v/v).we found that we added0.3%(v/v) of quaternary ammonium salt of chitosan(HACC),the honey wine could reach the best transmission rate of94.5%.4) Aroma components in the Sapium discolor mead was analyzed by gas chromatogra-phy-mass spectrometry. The result showed that55compounds were identified, and the relative contents of aroma components were97.74%. The volatile compounds mainly included esters, alcohols, aldehydes, ketone, phenols, acids, hydrocarbon and other volatile material.There were more alcohols and esters in the wine,which made by wine fragrance for Sapium discolor mead. The experiment show ethyl caproate (1.04%) with a strong fresh fruit and honey aroma constitute a typical Sapium discolor honey wine aroma components.