Studies On The Brewing Technology And Antioxidation Activities Of Red Raspberry Wine

Red raspberries are rich in nutrients such as polyphenols, anthocyanins, flavonoids, it is a good health food. Red raspberry wine is one of the characteristics of its products with health care function, but because China’s current research focuses on wine is still wine, relatively little research on red raspberry wine, resulting in today’s far raspberry wine brewing yet special yeast, while no complete fermentation system, resulting in red raspberry wine in quality and value are difficult to be raised. The main purpose of this paper is to choose a good acid reducing effect of yeast, chemical and acid reducing research and assessment of its antioxidant wine, the main results are:（1） This experiment investigated by different wine yeast starters D₂₅₄, 71 B and D₁₅ fermentation preparation aromas of raspberry wine chemical composition. Headspace-solid phase micro extraction（HS-SPME） three kinds of yeast extract brewing red raspberry wine aroma components and the gas chromatography-mass spectrometry（GC-MS） instrument separation and determination, combined with computer retrieval technology were identified to isolated compounds. In total 105 flavor components were detected, with 35, 48 and 57 ones in the corresponding individuals and 8 ones common to them. The main aromatic compound in wine D₂₅₄ yeast-red raspberry wine, however, was 1-buten-ol-3-methyl（54.39%）, the main aromatic compound in wine 71B-red raspberry wine, however, was 2-propenoic acid octyl ester（12.41%）, demecolcine（12.06%） and ethyl caprate（8.21%）, the main aromatic compound in wine D₁₅ yeast-red raspberry wine, however, was glycerol tricaprylate（11.06%） and amfepramone（8.81%）, comprehensive GC-MS analysis and sensory evaluation results, it is concluded that raspberry wine fermented by wine yeast 71 B has a good aroma and is suitable for the pubic taste, 71 B yeast for the production of red raspberry wine best strains.（2） Mangrove berry juice was 56.5%, the total sugar 63.50 g / L, total acid 15.63 g / L, pH value of 3.22. Mangrove berry juice using pectinase treatment, the optimum parameters for the 0.01% pectinase dosage, reaction time 4.5h, reaction temperature 40 ℃. In 71 B raspberry wine yeast fermentation, fermentation engineering technology for the optimum amount of 8% of yeast, sugar content of 220 g / L, fermentation temperature 26 ℃, fermentation time 8d.（3） In potassium tartrate 8.47 g / L and potassium bicarbonate 5.63 g / L combined with lower acid, total acidity from 12.58 g / L decreased to 7.08 g / L, pH value increased from 3.63 to 4.14, sensory score of 91 points. Joint deacidification better than calcium carbonate, potassium bicarbonate, potassium tartrate alone deacidification, good raspberry wine joint stability after deacidification, soft wine, refreshing taste, pure aroma.（4） After aging red raspberry wine, mellow taste, aroma fragrance, but the wine in a variety of functional components and raspberry juice comparison show a downward trend, and the longer the aging time, the greater the decline. Aging time was 60 d, 120 d, 180 d, 60 d which when functional ingredients and antioxidant activity of the smallest decrease. Total phenols, flavonoids and anthocyanins decreased rate were 9.76%,10.01%,14.23%, DPPH radical scavenging capacity decrease of 0.23%; hydroxyl radical scavenging capacity rise to 26.60%; superoxide anion radical scavenging a decline of 12.89%.