| Citrus is the largest fruit production in the world,and its nutrition which is rich and fresh is processed again.In recent years,with the increase of citrus acreae,the citrus production reached 32.76 million tons in 2013.However,citrus held up in millions of tons per year,which leaded to a lot of waste.Citrus fruit wine processing can not only reduce the huge waste of citrus,but also reduce pressure for orchard worker,meanwhile it can enrich varieties of fruit wine.This experiment mainly studyed for fermenting citrus fruit wine.In this study,the mature orange as raw material came from jiangxi,it was optimum process for composition of fruit juice and best flavor for fermentation,when the content of naringin enzyme was 0.4 g/L,the content of SO2 was 70 mg/L,early fruit acid was 4.5 g/L by single factor and orthogonal experiment,combining with the analysis method of fuzzy mathematics to the wine tasting result.It was determined that primary fermentation was 18℃ and later fermentation was 12℃by adjustment and combination of primary fermentation and later fermentation temperature on the basis of best process of juice composition.The optimum fermentation processes showed that the color of wine is best,and taste was mellow.This experiment selected gelatin,diatomaceous earth,bentonite and chitosan as a clarificant by comparing with natural clarification in 4℃.Its clarification effect was best when the content of gelatin was 0.01 g/L by experiment contrast and comprehensive consideration,and it had not changed much in color,aroma,taste and style after wine processing.They existed a greater difference in orange juice and citrus win flavor substances by analysis and comparison of GC-MS.The alkene material was main component of citrus juice,and the limonene was main material,percentage was 82.57%,but it has a little contribution to citrus juice aroma.The terpinene and Valencia orange ene with citrus fragrance made a huge contribution to flavor substance,and their content were 7.733%and 1.376%.The alkene material reduced in bulk,and they were increase in esters,alcohols,phenols and ketones with the fermentation.The flavor substances had a change rule in fermentation by analysis of GC-MS,it was found that octanoic acid ethyl ester and octyloc acid isoamyl acetate had obviously change,and they were main aroma components,other substances had not big fluctuation.They made a significant contribution to the wine aroma in fermentation,such as,ethyl acetate,ethyl caproate,decanoic acid ethyl ester,ethyl caprate,n-amyl alcohol and so on.The flavor substance of citrus distilling had change,alcohols and esters material had decreased in storage,and main volatile substances were ethyl captylate,octylic acid ethyl vision,ethyl acetate,ethyl lactate,ethyl hexanoate,isoamyl acetate,ethyl caprate,pyruvic alcohol,3,3-dimethyl-2-amyl alcohol esters alcohols. |
