Screen Of Excellent Yeasts And Study Of Fermentation Technology For Phyllanthus Emblica Fruit Wine

Phyllanthus emblical fruit rich in Vc and a variety of trace elements,is an important medicinal and edible plant resources,but because it contains a lot of tannins,the taste is very bitter,which is difficult for the product consumer to accept.Yeast has a key role in fruit wine brewing,different types of yeast fermentation of wine,its quality will be very different.Therefore,the selection of excellent yeast for the Phyllanthus emblical fruit wine fermentation has an extremely important role.In this study,the best strains of Phyllanthus emblical fruit wine brewed yeast were screened from the mature strains of Phyllanthus emblical fruit,and the fermentation conditions and clarifier selection of Phyllanthus emblical fruit wine were studied.Phyllanthus emblical fruit wine aroma substances were analyzed.The results are as follows:1、In this study.46 strains were isolated from the surface of mature Prhyllanthus emblical fruit,and four better yeasts were screened,named as G1,B1,Yl,L1.The four strains were added to the experimental group at 5%The same proportion of wine was highly active dry yeast RV171,and the blank group did not add strain.After 8 days of fermentation,the quality indexes of Phyllanthus enmblical fruit wine were determined and sensory evaluation was carried out.The best yeast strain G1 was obtained by re-screening.Using ITS sequencing and physiological and biochemical characteristics analysis,identified the strain G1 was Wickerhamomyces anomalus.2.The effects of temperature,initial sugar addition,yeast inoculation and fermentation time were studied by single factor test.And the optimum fermentation temperature was 24℃,the optimum initial sugar content was 20%,the best inoculation amount was 6%The optimum fermentation time was 8 days.The selected temperature,the initial sugar addition,the yeast inoculation amount of three factors orthogonal test.The optimum fermentation conditions were as follows:temperature was 22℃,initial sugar was 20%,and yeast inoculation amount was 6%.3、The effects of gelatin,bentonite,pectinase and chitosan on the clarification of Phyllanthus emblical fruit were studied.The optimum dosage of gelatin,gelatin,pectinase and chitosan were 1.6 g/L gelatin.6.0 g/L of pectin,enzyme 0.2 g/L.chitosan 2.0 g/L.selective clarification of gelatin,bentonite,chitosan three factors orthogonal test,the optimal combination of the best compound clarifier added gelatin 1.6 g/L,bentonite 5.0 g/L,chitosan 2.0 g/L.4.The aroma constituents of Phyllanthus emblical fruit wine were analyzed for 8 days after fermentation.23 kinds of aroma substances were analyzed by gas chromatography-mass spectrometry.The main aroma components were phenylethyl alcohol,cyclooctatetraene,dibutyl phthalate and so on.The and studied the changes in the aroma composition of the fruit wine for 1 month.2 months,3 months and 4 months.It was found that with the prolongation of aging time,the content of aroma substances increased,the content of total esters decreased,the total alcohol content increased,the content of alkanes increased,and the aldehydes and ketones were completely disappeared.In summany,this study selected a fine Phyllanthus emblical fruit wine special yeast with the addition of astringent effect.The single factor experiment and orthogonal experiment were used to optimize the fermentation process of Phyllanthus emblical fruit wine,which could improve the quality of wine and provide the theoretical basis for the actual production.