Study On The Fermentation Of Cherry Wine And It Comprehensive Processing Technology

Cherry is not suitable to be preserved because of its thin peel, but it is very suitable to brew cherry wine for its rich sugar, nutrient content and more juice. A great deal of by-product is produced during cherry wine brewing, such as cherry pomace、cherry stone. Therefore the comprehensive utilization of the by-product can not only solve environmental pollution but also develop some products with high economic value, and it have lots of economic benefit and social benefit.In this study, Chinese cherry from hanyuan of Sichuan province wan used as the study material. First, the main constituents of cherry was analysed, then the brewing technology for cherry wine was optimized, and several kinds of cherry wine were developed. At the same time, the comprehensive utilization of cherry pomace, cherry seed hull and cherry kernel were studied. The research results are as follows.1 Component analysis on Chinese cherryThe juice content of Chinese cherry was 35%, the cherry seed content of Chinese cherry was 15.1%, the kernel content of Chinese cherry seed was 23.6%.The sugar content in Chinese cherry juice was 86.8g/L, the acidity of Chinese cherry juice was 5.9g/L.The cherry kernels were abundant in fat (35.6%)、protein(26.5%) and carbohydrate(23.9%). The water content was 5.0%. There were 10 kinds of fatty acids in cherry kernel oil,5 kinds of fatty acids content were higher than 1%, and they were linoleic acid (63.18%), oleic acid (21.28%), hexadecanoic acid (5.44%), linolenic acid (4.95%) and arachidic acid (1.29%). There were 17 kinds of amino acid in cherry kernels, the total amount of amino acid was 30.38 g/100g, and the amount of essential amino acids was 8.54g/100g. Cherry kernels were rich in K、Mg、Ca、Na, the content of K、Mg、Ca、Na were 5450mg/kg、2550mg/k、1730mg/kg、902mg/kg, respectively.2 Study on dry cherry wine brewing technologyThe juice yield、brewing strain brewing temperature and antioxidant were studied during brewing of cherry wine.The results showed that the juice yield increase from 17% to 35% when 50mg/L pectinase enzyme was added; No 1yeast was the optimum strain for cherry wine fermentation; the optimum ferment temperature was 18℃. Although fermentation speed at 18℃was slower than that at 25℃, but the alcohol degree was higher and the mouth sense was better; The anti-oxidation effect of cherry wine was the best when 150 mg/L VC or the complexes of 20g/100L tannin and 20 mg/L Vc or the complexes of 60g/100L POL and 20 mg/L Vc.Based on the brewing technology of dry cherry wine, the sweet cherry wine、Semi-dry cherry wine and liqueur cherry wine were developed. The alcohol degree and sugar content of Semi-dry wine were 11.2°and 10.3g/L respectively; the alcohol degree and sugar content of sweet cherry wine was 11.6°and 79.6g/L respectively; the alcohol degree and sugar content of liqueur cherry wine was 18.3°snd 70.8g/L respectively.3 Development of products from cherry pomace and seed hullThe best prducing technology for cherry jelly was material/water ratio 2:1、3% gelatin, 8% sucrose and 0.15% citric acid,when the cheery pomace was used as the materials. The best prducing technology for cherry jam was 30% sucrose,0.8% citric and 0.5% gelatin, when the cheery pomace was used as the materials.The best prducing technology for activated carbon:the seed hull was soaked for 24h by using 50% H3PO4,and then activated at 500℃for 1h. The activated carbon yield was 30.13%, the adsorption value for methylene blue was 167.7mg/g, and the adsorption value for iodine was 1078.03mg/g.4 The properties of cherry kernel oil and safety assess for cherry kernelThe results of physicochemical properties of cherry kernel oil indicated that acid value was 1.8 mg/g, iodine value 109.1 g/100g, peroxide value 17.8 meq/kg, saponification value 177.7 mg/g.The results of stability of cherry kernel oil showed that storage temperature、light、metal ions could accelerate oxidation of cherry kernel oil, the oxidation speed for cherry kernel oil can be decreased by adding 0.02% VE, or 0.02% PG, or 0.02% TBHQ into the oil.In order to assess the safty of cherry kernel, three groups mouses were feeded for 30d with the feed cantaining 10%、20%、30% cherry kernel,respectively. the weight、organ coefficients、blood、transaminase of mouse were monitored. The results showed that the feed containing different dose of cherry kernel has no significant effect on the weight、organ coefficients、blood、transaminase of mouse. Only weight and WBC of middle dose group (20%) showed a significantly different from control group. So we can say that the cherry kernel is safe for the feeded mouse.