Research On The Technology Of Rosa Kweichonensis Var.Sterilis Fermented Wine

Rosa kweichonensis var.Sterilis is a unique plant in Guizhou,also known as Seedless Rosa Sterilis.The fruit of Rosa kweichonensis var.Sterilis is very fragrant,which has a very refreshing taste with a moderate sweet and sour.Rosa kweichonensis var.Sterilis has a particularly rich content of vitamin C,it also contains a variety of mineral nutrients,known as the "treasure of new mountain".Rosa kweichonensis var.Sterilis has varieties effects on health care,it is a fresh fruit edible and is also processing appropriate.Rosa kweichonensis var.Sterilis has the effects of promoting digestion of the stomach,nourishing,diarrhea and other effects,which has great advantages in the area of health care products,pharmaceutical products and cosmetics development,etc.At present,the main processing direction of the Rosa kweichonensis var.Sterilis is to produce Rosa kweichonensis var.Sterilis drinks,Rosa kweichonensis var.Sterilis dry products,Rosa kweichonensis var.Sterilis wines and other products,the market potential of Rosa kweichonensis var.Sterilis is very huge.The Rosa kweichonensis var.Sterilis has a high yield in Guizhou while is not easy to store.Therefore,sugar fermentation can be used as a new type of pretreatment method to ferment Rosa kweichonensis var.Sterilis fruit wine,which is an effective way to make full use of Rosa kweichonensis var.Sterilis,and also has practical significance to promote the development of deep processing products of Rosa kweichonensis var.Sterilis.In this paper,the purpose of this study was to discuss pretreatment methods,optimize the enzymatic hydrolysis process and the fermentation process of Rosa kweichonensis var.Sterilis wine.The main conclusions are as follows:(1)Compared with traditional fermentation,the main basic physical and chemical indicators of sugar fermentation changed little,such as visible sugar content,alcohol content,pH,reducing sugar,total acid,dry extract content,volatile acid,total SO2 content,except the loss of the flavonoid content and Vc content.There were no great changes of basic physical and chemical indicators and nutritional indicators between the mixed fermentation and fruit juice fermentation.The total ester content of Rosa kweichonensis var.Sterilis fermented wine by sugar marinated fruit juice fermentation method was not significantly different from that of traditional fruit juice fermentation method.The loss of total ester content of sugar marinated fruit juice fermentation method wassignificantly lower than that of sugar marinated mixed fermentation method.Besides,the total alcohol content of sugar marinated Rosa kweichonensis var.Sterilis fermented wine had decreased by about 50%,and the loss of most of the higher alcohols was advantageous for the overall aroma components of the Rosa kweichonensis var.Sterilis fermented wine.From the point of view of total ester content and total alcohol content,the sugar marinated fruit juice fermentation method can be chosen as one research and exploration of sugar marinated Rosa kweichonensis var.Sterilis fermented wine.From the point of view of sensory evaluation,the scores of four methods were all above 80 scores,among them the score of sugar marinated Rosa kweichonensis var.Sterilis juice fermentation wine was the highest and can be chosen as one research and exploration of sugar marinated Rosa kweichonensis var.Sterilis fermented wine.(2)The main ester aroma components in the Rosa kweichonensis var.Sterilis fermented wine were ethyl octanoate,ethyl caproate,ethyl 4-octenoate,ethyl 3-octenoate,ethyl heptanoate,ethyl butyrate,Isovalerate,isoamyl acetate,methyl 7-nonanoate,tetraethyl silicate,3-methylbutyl hexanoate and ethyl decanoate.(3)According to OAV,it was confirmed that the main flavor components of sugar marinated Rosa kweichonensis var.Sterilis fermented wine were as follows: ethyl caproate,ethyl octoate,D-limonene,ethyl isovalerate,isoamyl acetate,nonylaldehyde and ethyl butyrate.(4)The effects of amount of complex enzyme,compound enzyme ratio,enzymolysis temperature,enzymolysis time,enzymolysis pH value on enzymolysis of Rosa kweichonensis var.Sterilis sugar marinated fruit juice were studied.The primary and secondary relationships affecting the juice rate were:compound enzyme ratio>amount of complex enzyme>enzymolysis temperature> enzymolysis time;affecting the soluble solids content were: amount of complex enzyme >compound enzyme ratio > enzymolysis time > enzymolysis temperature;affecting the flavonoids content were:compound enzyme ratio>enzymolysis time>enzymolysis temperature>amount of complex enzyme;affecting the vitamin C content were:enzymolysis temperature>enzymolysis time>compound enzyme ratio>amount of complex enzyme.(5)The optimal technological parameters of the compound enzyme enzymatic hydrolysis of Rosa kweichonensis var.Sterilis sugar marinated fruit juice were determined by single factor test and orthogonal test: the amount of complex enzyme was 0.25%,the ratio of cellulase and pectinase was2:1,the enzymolysis temperature was 45℃and the enzymolysis time was 2.5 h.The results showed that,in the best process conditions for test validation,the juice rate of Rosa kweichonensis var.Sterilis sugar marinated fruit juice was 90.45%,the content of soluble solids was 23.5%,the content of flavonoids was 9201.36 mg/L and the content of Vc was 559.01 mg/L.(6)Through single factor test and response surface test,the influence of the main factors ofyeast addition,fermentation temperature and fermentation p H were determined: Fermentation temperature> yeast addition> fermentation p H.Among them,the influence of fermentation temperature and yeast addition on alcohol content was significant while the fermentation pH was not significant.And the multiple quadratic regression equation was established by the response surface test: Y=13.56+0.11A-0.23B+0.037C-0.15 AB-0.075AC+0.1BC-0.19A2-0.42B2-0.29C2.The equation had good fit and the error was small.The optimal technological parameters of the fermentation process were: Angelica SY yeast,yeast addition amount was 0.32%,the fermentation temperature was 23℃,the SO2 addition amount was 100 mg/L,the fermentation pH was 3.6.In the condition,the alcohol content of Rosa kweichonensis var.Sterilis sugar marinated fermented wine was 13.7%VOL,which is consistent with the predicted value of response surface,providing a theoretical basis for the production of Rosa kweichonensis var.Sterilis sugar marinated fermented wine.