Study On Flavor Components Of Buckwheat Wine And Brew By Bioreactor

Buckwheat is a kind of medicinal and edible plant,which is rich in flavonoids,polyphenols,active peptides and D-chiral inositol et.al,with special nutritive value and healthy function.In this paper,buckwheat and tartary buckwheat were used as material to brew buckwheat wine by liquid fermentation of bioreactor.At the same time,the flavor components of buckwheat wine were systematically analyzed by gas chromatography-mass spectrometry,and the nutrients and active ingredients of buckwheat wine were detected to obtain a buckwheat wine with good quality and unique flavor.The main results are as follows:（1）The basic nutritional components of buckwheat were determined,the results suggested that the starch content of buckwheat（60.03%）was higher than that of tartary buckwheat（51.54%）,moisture content（11.7%）and fat content（2.33%）were similar to tartary buckwheat（12%,2.40%）.The content of total flavonoids（0.21%）and protein content（6.78%）was significantly lower than that of tartary buckwheat（2.26%,9.69%）.Using 5L liquid-bioreactor to brewed the buckwheat wine and optimized the process.The results show that the optimal fermentation parameters: yeast addition0.6%,and solid-liquid ratio 1:4 /g: m L,fermentation temperature is 31 ℃,fermentation time for 7 d.Under the optimum technological conditions,the ethanol content of the buckwheat wine was 10.4 %vol,and the total flavonoid content was122.26 μg · m L^-1.Through the optimization of the clarification process parameters of buckwheat wine,the best blending scheme was obtained.The addition amount of chitosan was0.6 g·L^-1,the amount of bentonite added was 0.2 g·L^-1,the optimal clarification time was 2 days,the maximum transmittance was about 96.92 %.（2）The use of SPME-GC-MS technology for detection of flavor components of buckwheat wine showed that buckwheat wine were detected in 66 kinds of flavor components,which have 47 kinds of known compounds,including 8 alcohols,8esters,2 acids,1 aldehydes,26 hydrocarbons,2 other substances and 19 unknown compounds.The main flavor components are Ethanol,3-Methyl^-1-butanol,Benzeneethanol,Hexadecane,etc..The flavor components of buckwheat wine/Q-H comparing with four products in market（G-H、T-P、K-P、M-B）.There are 96 kinds of substances were detected and 18 components in common in the five samples,There are great differences in the types and contents of flavor components between buckwheat wine and other market products,The flavor characteristics of buckwheat wine were affected by the material,fermentation technology,the metabolism of yeast,the type and content of flavor components,the sensory threshold and the coordination among the components.（3）Study on nutrition and active components of buckwheat wine.The resultsshowed that the content of soluble protein of buckwheat was 1.23 mg·m L^-1,the total content of free amino acids up to 8080 mg·L^-1 was significantly higher than that of tower and Guyue Longshan and Jimo wine;the total polyphenol content was abort321.2 μg·mL^-1;the content of 4 kinds of organic acids : oxalic acid 0.11 g·L^-1,malic acid 0.11 g·L^-1,citric acid 1.62 g·L^-1,succinic acid 0.65 g·L^-1.The antioxidant properties of buckwheat wine were investigated and compared with the market products（G-H,T-H,K-H）.The results demonstrated that the reducing ability of buckwheat wine and the scavenging ability of hydroxyl radical were higher than other three products.When the dosage of the sample was 0.05 1.0 mL,the DPPH radical scavenging ability increased rapidly with the increase of the sample dose,However,the DPPH radical scavenging ability was affected by the DPPH content,the DPPH radical scavenging ability was gentle when the dosage was more than 1.0 mL.And super oxygen-anion free radical scavenging ability slightly lower than G-H,and higher than T-H and K-H.