| In this paper, it studies two brewing methods of healthy wine, whichsystematically analysis four aspects: the factors that affect the stability of flavonoids,the production techniques to brew Radix Pueraria by traditional method, theproduction techniques of brewing raw Radix Pueraria and the law of dynamic changeof aromatic compounds in healthy wine during the storage. And the research resultsare as follows.（1）the stability conditions of flavonoidsFlavonoids and isoflavone are the main active substances in Radix Puerariae,they are the most important factors which can affect heathly function of Pueraria.Since it has biological activity and poor stability. Therefore,we design a plan to studythe storage temperature, the conditions of light, the pH value of wine,the content ofsugar, the concentration of alcohol, the content of Vc which affect on the stability ofthe flavonoids.The results are as follows: the suitable temperature of the product wineis under the storage room, it should avoid direct sunlight, the content of alcohol andsugar shows a positive correlation with the flavonoids content. The specific contentshould be mixed based on the taste of wine. The pH value of wine is less than seven.And its optimum pH value is between4.5~5.0, Vc is added to prevent the oxidationof the flavonoids, which suitable concentration to add is0.02%.（2）According to the traditional brewing method, making raw glutinous ricesteamed, then mix heat-treated Pueraria powder to ferment. Its fermentationconditions is the ratio of material to water1:1.5, the quantity of Kudzu powderadding45%, plus1%of the amount of music,fermentation time5d, fermentationtemperature30℃, the amount of yeast adding1‰, under this condition, the degreeof fermented liquid alcohol is14.4%vol, the content of flavonoids is0.254g/L.Theproduct wine give off fragrance and possess harmonious sourness and sweetness,exquisite and mellow taste.（3）Brewing the Puerarin healthy wine with uncooked method,adding rawAngela to ferment, its fermentation conditions: the ratio between material and wateris1:2.5, plus0.3%of the amount of music, fermentation temperature30℃, thecontent of puerarin powder20%, the content of SO2is60mg/L,under this condition, test it again and again, the Puerarin healthy wine alcohol content is15.6%vol,totalacid is3.75g/L, the total content of flavone substance is0.298g/L, the finished wineposses the fragrance of puerarin, soft and refreshing taste.（4）Using GC-MS to detect the dynamic change of aromatic substances in winewhich brewed by two different methods during the storage of270days.The resultsare as follows:59kinds of aromatic substances were detected in the wine brewing byraw materials. The content of lipid increased significantly during the270d storage,reach to32.7%;Alcohols are declining, and finally to28.24%, the content of acidmaterial is relatively stable, whose value is4.66%.The three substances are the mainfragrance component in Kudzu Root wine brewing with raw material, thereinto, thecontent of ethyl lactate, ethyl caproate and ethylacetate in the lipid in is the highest,they make Puerarin wine posses unique Puerarin fragrance.54kinds of main aromaticsubstances were detected in the kudzu root wine by the traditional way.The changesof esters, alcohols, acids, etc in it is similar to that of above mentioned wine.Thecontent of lipid increase gradually, reached to40.07%, and among them is givenpriority to ethyl acetate and ethyl lactate.Therefore the producted wine has a richsense of alcohol.Alcohols decreased significantly, finally to30.16%, acid material risefaster, from the original2.58%to9.94%.During the270d storage period, substancessuch as esters, alcohols, acids, aldehyde and other substances presenting homeostasis,the material, together constitute the complex aroma components of Radix Puerariaewine. |
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