Optimize The Production Process And Analysis Of Aroma Components Of Birch Sap Fermented Wine

Birch is Betulaceae Betula, a deciduous tree, bark is smooth and thin.birch sap is wound fluid, it’s a colorless or slightly yellowish transparent liquid, with a unique birch fragrance, cool entrance, slightly sweet, the bud of it can be picked up in early spring.Birch liquid is rich in a variety of amino acids, fructose, vitamin, biotin, minerals and other components human body needs with health care functions such as clearing away heat, detoxification, anti fatigue and anti-aging effects the birchen resource are abundant in China, in the past, people often regard ed birch liquid as natural plant drinking,with improvement of science and technology as well as and people’s knowledge of birchen fluid, the industrialized production of birch liquid gradually gets attention.In this experiment, birch liquid was taken as raw material and fermented into low alcohol wine, through single factor experiment, response surface optimization and validation test, we determine the best production process, the best fermentation parameters and the best clarification method.The color was light yellow, transparent, refreshing taste, soft, mellow, coordination, with birch liquid unique aroma style.Using GC-MS of aroma components in different aging time, birch liquid fermentation wine and juice were analyzed with technology combined, and carries on the contrast, which was mainly the aroma compounds and their unique aroma. The main conclusions are as follows:1. through single factor experiment, 14 d was fermented as the best time, and the optimum process parameters were determined by response surface optimization test and verification test:SO2 adding amount of 51 mg/L, yeast inoculation amount of 0.42 g/L, fermentation temperature 17 ℃, the main factors affecting the fermentation effect are sequenced as follows: yeast inoculum > fermentation temperature >SO2 addition amount.2.After the natural clarification,bentonite clarification, chitosan clarification the clarification methods of single factor test, and ultimately determine the use of bentonite as birch liquid fermented wine clarifying agent. The optimum adding amount of 1 g/L.3.The test used solvent extraction method to extract of birch sap and birch liquid wine aroma components, respectively of birch sap, 1 year of aging and aging 2 years of birch sap wine of aroma compounds detected by GC-MS technique.We draw the aged 1 year of birch liquid fermentation liquor in 56 kinds of aroma components; aged 2 years of birch liquid fermentation liquor has 44 kinds of aroma components. Among them, 22 kinds of common aroma components, 7 is the main aroma components were mainly aromatic compounds such as benzene ethanol.The sense of smell assessment determines that aged 2 years of birch liquid fermented wine aroma more rich elegant, pleasant coordination.There are 17 aroma bodies in the sap, diisooctyl phthalate is sap aroma substance, birch liquid fermentation liquor alcohols, esters and sap compared to more abundant, on the basis of the unique flavor of sap the wine aroma is more rich.