Research On The Brewing Technology And Quality Of Fig Wine

Fig is a woody plant of mulberry,which has been planted in China for more than one thousand years.Fig contains a variety of polysaccharides,flavonoids,vitamins,superoxide dismutase and other effective components,and has Runfei cough,bowel swelling,cardiovascular disease prevention,antioxidant and anti-aging effects.The fruit,stem,leaf and root of the fig can be used as a medicine.In the Bible and the Koran,it is known as the"holy fruit"and the"Guardian God"of life.The main fermentation process and clarification process of fig fruit wine were optimized by single factor,response surface and orthogonal test.The artificial aging experiments were carried out on the fig fruit wine.The total esters,total phenols,polysaccharides,flavonoids and antioxidant activities in Ficus carica wine were compared and analyzed.And the quality indexes and volatile aroma components of fresh fig and dried fig fermented fruit wine were determined.The main conclusions were as follows:1.The yeast 1383,yeast 1596 and the yeast SY for An Qi fruit wine were used to ferment fig fruit wine under the same conditions.The residue sugar of fig fruit wine fermented by angel wine yeast SY was the lowest and alcohol content was the highest,and the degree of residual sugar and alcohol was 4.02 g/L and 12.60%vol,respectively.The content of flavonoids was significantly higher(p<0.05)than the other two species,which was 0.71mg/mL.There was no significant difference in the content of polysaccharide(p>0.05),which was 1.42 mg/mL.The sensory score was significantly higher(p<0.05)than the other two,which was 80.20.Therefore,the combination of physicochemical properties and sensory evaluation results showed that the yeast SY for angel fruit wine was more suitable for the fermentation of fig fruit wine.2.The fermentation process of fig wine was optimized by single factor response surface test,and the regression model was R=12.34+0.31A+0.063B+0.20C+0.35AB+0.58AC+0.23BC-1.45A~2-1.45B~2-0.52C~2.The best fermentation technical parameters of fig wine were the initial sugar degree 24.0%,the amount of yeast 2.0%,the fermentation time 8.0 d.The indicators of fig wine were listed below:alcohol12.33%vol,residual sugar 3.85 g/L,total acid 5.93 g/L,polysaccharide 1.46 mg/mL,flavonoid 0.70 mg/mL.3.Fig fruit wine was treated by natural statics,cryopreservation,centrifuge,pectinase enzymolysis and clarifier treatment.Its transmittance was measured.Pectinase and clarifying agent had significant effect(p<0.05),which was superior to the other three ways.After pectinase treatment,the light transmittance of the fig fruit wine was94.40%,and the chitosan treatment was the best in the clarifier,and the transmittance was 93.77%.The compound clarification process was optimized by orthogonal test.The best clarification process was:pectinase 0.1 mL/L,chitosan 1.0 g/L,the treatment temperature was 40?,and the clarification time was 3 d.Under these conditions,the transmittance of fig wine reached 95.80%,polysaccharide 1.48 mg/mL and flavone 0.70mg/mL.4.Using natural aging,infrared aging and cold and hot alternately urging fig fruit wine,and the total acid,total ester and transmittance were measured and the sensory evaluation was carried out.The total esters of fig wine with infrared treatment of 15 h and cold and cold and heat alternate treatment of 24 d were 2.25 g/L and 2.22 g/L respectively,the transmittance rate were 81.60%and 82.90%respectively,the sensory scores were 85.50 and 88.40 respectively.It is superior to other infrared processing times(0,5,10,20,25 h)and cold and heat alternate processing time(0,6,12,18,30 d).The total ester content was increased by 3.69%and 2.30%compared with fig wine with6 months natural aging.The sensory score was lower than fig wine with 6 months natural aging,but increased by 3.92%and 7.53%than fig wine with 3 months natural aging.It was determined that the optimum time for the alternating current and cold-Hot-aging fig wine was 15 h and 24 d respectively.5.By comparing total ester,total phenol,polysaccharide,flavone and antioxidant activity in vitro of new fig wine(A),fig wine with 6 months natural aging(B),fig wine with 15h infrared aging(C)and with 24d cold and hot alternate aging(D),the results showed that the total ester in wine B,C and D was significant(p<0.05)higher than that in wine A,and the total phenols,polysaccharides,flavonoids and antioxidant activities in vitro decreased to varying degrees.The total esters,total phenols,polysaccharides,DPPH radical scavenging rate,superoxide radical scavenging rate and total reducing ability of wine C were significantly higher(p<0.05)than those of wine B,and increased by 1.35%,3.21%,2.27%,2.55%,2.83%and 4.83%in wine D respectively.The flavones in wine C had no significant difference from that in wine B(p>0.05)while it increased by 6.78%in wine D.The hydroxyl radical scavenging rate of wine C decreased by 12.53%than that of wine B,and decreased by 8.75%than that of wine D.It can be seen that the quality of fig wine with 15 h infrared aging is better than fig wine with 24 d cold and hot alternate aging,and it has better antioxidant capacity in vitro.6.By measuring the indexes of fresh fig wine and dried fig wine.The results showed that compared with dry fig wine,the flavonoids increased by 11.11%in fresh fig wine,the polysaccharides increased by 16.8%in fresh fig wine,the sensory score was significantly increased(p<0.05),which was 89.40 points,and the body brightness was significantly decreased(p<0.05).The accuracy and transmittance of fresh fig wine and dry fig wine were also significantly different(p<0.05),alcohol content was12.33%vol and 13.27%vol respectively,and transmittance was 53.10%and 63.77%respectively.Therefore,the quality of fresh fig wine is better than that of dry fig wine.Simultaneous distillation extraction(SDE)and gas chromatography-mass spectrometry(GC-MS)were used to detect the volatile components of two kinds of wine samples.The analysis showed that 56 volatile aroma compounds were found in fresh fig fruit wine,including 28 esters,14 alcohols,10 alkenes,3 aldehydes and ketones,1 phenols,accounting for 49.33%,42.76%,4.86%,2.98%and 0.07%of the total aroma components respectively.59 volatile aroma compounds were found in dry fig fruit wine,including 26 esters,16 alcohols,6 alkenes,9 aldehydes and ketones,2phenolic ethers,accounting for 57.45%,36.61%,2.45%,3.35%and 0.14%of the total aroma components respectively.Alcohols and esters constitute the two main components of volatile components.The relative content of esters increased by 19.74%in dry fig wine compared with fresh fig wine,while alcohols decreased by 11.96%.There are 22 kinds of aroma components in the two kinds of wine,where 13 were the main aroma components.The relative content of myristic acid ethyl ester,linalool,phenylethyl alcohol had significant differences(p<0.05).