Qualities Analysis And Functionalities Evaluation Of Pueraria Fermentedwine

In order to develop the high-quality pueraria fermented wine,pueraria wines were fermented by the fresh pueraria and different yeasts(Angel,CY3079,K1 M,DV10)in this paper.The optimal liquefaction and saccharification condition of puerariawas selected by contrast tests and orthogonal experiments.The effects of yeasts on the physical and chemical characters and functional components during the fermentation and aging,and antioxidant activities and aroma components of pueraria aging wines wereinvestigated.The following are the main results:(1)The fresh pueraria was added 1.5 times water,then was pulped,the pueraria pulp was gelatinized at 90? for 30 min,then was liquefied for 3.5 h by 0.2% alpha-amylase at 90?,and was saccharified for 3 h by 0.3% glucoamylase at 65?,the reducing sugar content in the pueraria pulp was the highest reaching to 18.24%.With the optimal treated conditions,the comprehensive utilization ratio of dry matterand total flavonoids in pueraria was 77.90% and 70.29%respectively.The residual rate of flavonoids in the residue was 11.67%,and the loss rate of flavonoids was 18.04%.The microstructure demonstrated that the pueraria starch granules is parceled in interior or attached to surface of pueraria fiber before the pueraria tissue is broken.Pulping makes the pueraria starch granules to release from the pueraria fiber interior,and gelatinization makes pueraria starch granules swell or break down.The ?-amylase cracks pueraria starch granules into smaller granules for more better saccharification.glucoamylase decompose small pueraria starch granules into glucose completely.The puerariaresidue still remains a few starch granules which can not be used by amylase and glucoamylase,which could be the pueraria resistant starches.(2)The increasing speed of alcohol and total acid,the decline speed of soluble solid and pH and total sugar and reducing sugar content in the pueraria fermentationliquid was followed by Angel>DV10>K1M>CY3079.The volatile acid content of pueraria liquid fermented by Angel yeast was stable at around 0.05 g/L,but the volatile acid fermented by CY3079 and K1 M yeast was increasing,fermented by DV10 yeast was increased in fermenting earlier stage and got to stability in finally.The total flavonoidscontentsin pueraria liquid fermented by four yeasts exhibited increasing trend at about the same rate.But the increasing rate of total phenolics contents was followed by K1M>Angel>CY3079 and DV10.(3)Puerarin,Daidzein,Daidzin,Genistin and Genistein in pueraria agingwines was not effected by fermented yeast strain,but the total flavonoids and polyphenols contents was obviouslyeffected by fermented yeast strain.Thepuerariaaging wines fermented by K1 M yeastcontained thehighest total flavonoids and phenolics.The antioxidant activity of the pueraria aging wines was influenced by fermented yeast strain.Thepuerariaaging wine fermented by K1 M yeast had the highest scavenging activityfor DPPH,oxidized anionic and ABTS free radical.Thepueraria aging wine fermented by Angel yeast had the highest scavenging activityfor hydroxylfree radical and Nitrite anion.Thepueraria aging wine fermented by CY3079 yeast had the strongest total reducing activity.The scavenging capacity of thepuerariaaging winesfermented by four yeasts for iron-chelationactivity is all very weak.(4)The alcohol content,soluble solid content and reducing sugar conten in the pueraria wines fermented by four yeasts were decreased and the total acid content was increased after six months of aging.The pueraria aging winefermented by K1 M yeast has the most types of aroma components and the best praise in the sensory evaluation.The pueraria aging winefermented by Angel yeast contains the highest aroma component contents.The typical aroma components of pueraria aging wine is constituted by Ethyl caproate,ethyl acetate,ethyl octanoate,phenylethyl acetate,3-methyl-1-Butanol,phenyletnanol,acetate,decanoic acid,hexanoic acid,octanoic acid,4-methylphenol and 2,4-DTBP.(5)Comprehensive with the above results,the pueraria wine fermented by K1 M yeast has got strong puerarinfragrance,harmonious sourness and sweetness,exquisite and mellow taste.Moreover,the highest total flavonoids and polyphenols content,the strongest antioxidant activity and the highest sensory score,theK1 M yeast was selected as the optimum yeast for thepueraria wine fermentation from four yeasts.