The Brewing Technology And Analysis Of Active Components In Cherry Wine

Prunus avium L.is a specice of rosaceae prunus,which contains rich active substances,vitamins and essential trace elements,cherry is rich in nutrition,but not easy to store,so we can do some processing of cherry,processing mode is widely used at present for the cherry wine brewing."hongmanao" cherry wines is the research object in this paper,We detected the qualitative and quantitative of Active substances in cherry wine and cherry juice by HPLC;We tested the types and relative content of flavor substances in three kinds of cherry wines which brewed with different yeasts by HS-SPME-GC-MS;Response surface analysis methodology was applied to optimize the fermentation conditions of cherry fruit wine.Through the all experiments,obtained the following results:1.The current study was carried out to elucidate the effect of inoculation of As2399?grape Z2?Wine Z3 yeast on the chemical materials production of cherry wines,especially the phenolic acids,flavonoids,organic acids contents.We detected the qualitative and quantitative of phenolic acids?flavonoids and organic acids in cherry wine and cherry juice by HPLC.The total phenolic content of the four samples were as follows: fruit juice>As2399>WineZ3>grapeZ2.The content of the total flavonoids were as follows: fruit juice >As2399>WineZ3>grapeZ2.The contents of chlorogenic acid,coffee acid,vanilla acid,p-coumarin and ferulic acid in cherry wine were significantly higher than that in cherry juice.The content of p-coumarin in As2399 cherry wine was significantly higher than that of the other two kinds of cherry wine.There was no significant difference between cherry wine and cherry juice of rutin,resveratrol,quercetin and kaempferol.We detected Huang Qinsu only in cherry wine As2399.The content of tartaric acid?malic acid and citric acid in the three kinds of cherry wine were more higher than that in cherry juice,oxalic acid content was lower than that of cherry juice,there was no significant difference in the three kinds of cherry wine of oxalic acid,citric acid and fumaric acid,and the content of tartaricacid,citric acid and fumaric acid in As2399 cherry wine were higher than that of the other 2 kinds of cherry wine.2.The flavor compounds in three kinds of cherry wine which brewing by As2399?grape Z2?Wine Z3 yeast were analyzed using HS-SPME-GC-MS.41 kinds of flavor compounds were identified in the 3 kinds of cherry wines,including 14 alcohols,9 acids,11 esters,4 aldehydes and ketones,3miscellaneous compounds.As2399,grapeZ2,WineZ3 3 kinds of cherry wine were identified respectively 33,36,25 flavor substances,The types and relative contents of alcohols flavor substances were 13(67.61%),13(71.85%),7(76.09%);The types and relative content of acids flavor substances were 6(2.27%),9(5.06%),6(1.52%);The types and relative content of esters flavor substances were 8(3.53%),9(3.61%),7(1.17%);The types and relative content of aldehydes and ketones flavor substances were 4(2.36%),3(1.87%),3(2.88%).The relative content of alcohols in three kinds of cherry wine is 8-12 times as much as the sum of the relative content of acids,esters,aldehydes and ketones,alcohols flavor substances are the largest class of flavor compounds in cherry wine,acids flavor compounds in grapeZ2 cherry wine are a class of compounds with relatively high content except alcohols flavor compounds,esters flavor compounds in As2399 cherry wine and WineZ3 cherry wine are a class of compounds with relatively high content except alcohols flavor compounds,the flavor compounds in grapeZ2 cherry wine is different from As2399 cherry wine and WineZ3 cherry wine.In addition,the unique flavor of grapeZ2 cherry wine is seventeen alkanol,caproic acid,palmitic acid,benzaldehyde and propylene glycol ether;the unique flavor of wineZ3 cherry wine is Octanoic acid ethyl ester and 2-phenethyl alcohol ethyl ester;the unique flavor of As2399 cherry wine is ethylene oxide.Comparing three kinds of cherry wine of alcohols,acids,esters,aldehydes,ketones,such as the kinds of flavor substances,relative content and the characteristic of various kinds of flavor substances,the sensory quality of cherry wine produced by grapeZ2 yeast is superior.3.Response surface analysis methodology was used to optimize the brewing technology of cherry wine.Firstly,the single factor experiment was carried out on the content of sugar,yeast inoculation,fermentation temperature and fermentation time.We texted the physical and chemical indexes of wine,such as alcohol,residual sugar,anthocyanin,total phenolic acid and total acid.the optimal brewing time was 14 d by single factor experiment,Based on the analysis of single factor test,we established the model of Box-Behnken,took fermentation temperature,sugar content,yeast adding quantity as the experimental factors,with the alcohol value of cherry wine as Y,then we analyzed results by Design-Expert 7.0.Results show:effect of B,C and A2 on cherry wine alcohol value reached extremely significant level;effect of A on cherry wine alcohol value reached significant level,the influence of various factors on alcohol value in cherry wine was:sugar content > yeast adding quantity >fermentation temperature.finally,the optimal fermentation conditions were determined as follows:fermentation temperature is 18.33?,sugar content is 20%,yeast adding quantity is 1.35%.Under above best fermentation condition,the alcohol value of cherry wine is23.20% when fermentation time is 14 d.