Ginkgo Fruit Wine Fermentation Production Technology Research

Ginkgo (Ginkgo biloba L.), have the function of the medicine food homology.Itsmedicinal value has been generally accepted in China,Japanese and some southeastAsian nations.The attention to ginkgo unt is also growing in the world.Ginkgo hasgood efficacy in the treatment of cardiovascular diseases.Ginkgo biloba originated inChina.With the expansion of the artificial cultivation, ginkgo resources in China,accounting for about70percent of all ginkgo resources,has topped the world.Becausethe consumption of ginkgo unt,as curative ingredients or food,is small.The deepprocessing difficulty is bigger and bigger with the increase of ginkgo nutproduction.ginkgo fruit wine can not only keep its effective components the most outof it,but also enhance the added value and offer a new approach for ginkgo resourcesutilization.The paper concentrates on the screening and identification strains from thenature,the optimization of the fermentation condition and the determination of theeffective constituent of the ginkgo wine.The main results are as follows:In this paper,179strain yeasts were isolated from the rotten grapes,the rottenapples and orchard soil surface.In advantage of the ability of gas production andliquid state fermentation,7out of the above-mentioned179strains showed higherfermentative properties.A strain of yeast named Z7was separated and screened byfurther separation and purification,primary screening and isolation.Z7had a goodfermentation capability.Generic identification was conducted through morphology andbiochemistry.The results shown that the strain Z7have distinct yeast cell morphologyfeatures,and was a kind of Saccharomyces cerevisiae.Raw material pretreatment method for this study was that firstly, ginkgo fruitpowder and water mixed in1:6after the ginkgo nut was smashed and through200mesh sieve.Secondly,added CaCL20.1%,amylase0.1%,under the condition of100℃and then ended the liquefacation until the iodine’s reaction to brown.Cooled thetemperature to60℃, add papain0.06%,keep the temperature on20min.Then adjustedPH to4.5,added glucoamylase0.1%and pullulanase0.5%for2h,boiling and thenfermented liquor was received.Taking tasting as the indicator, the effects of the acidulant,the ratio of carbonsource acidity regulator,inoculation quantity,fermentation temperature andfermentation temperature on wine quality were investigated.The optimal fermentationconditions were as follows:the rato of ginkgo and sucrose was1:4,the addition level of yeast was8%,sulfur dioxide70ml/L,and the fermentation temperature was22℃.Fermentation time was9days.Filter the liquid by aging one month under thecondition of15℃. Color with golden yello and shining bright,the ginkgo unt aroma isvery rich and a little bitter of ginkgo unt characteristic is tasted.Through the analysis of the physical and chemical properties,according to GB/T15038-2006《General analysis method of wine》,the ginkgo wine alcohol was13.8（v/v）.The wine was transparent and showed yellow golden color.Exuding aromas ofginkgo,it had good taste.It has many kinds of free amino acids such as threonine,glutamate,arginine aspartate,ornithine,phenylalanine.There are high nourishmentvalue and health function for the wine and the Ginkgo flavonoids’s content was3.84mg/100mL.The wine does not contain hydrocyanic acid,so ginkgo wine can bemade safe to drink.