Study On Process Optimization And Variation Of Main Components Of Mixed Fruit Wine Produced By Mixed Bacteria

The compound fruit wine is usually a new type of fruit wine which is mixed by liquid fermentation in a mixture of two or more kinds of fruits.In China’s commercial fruit wine,wine dominates,and other fruit wines are small in scale.As a big fruit industry,it is necessary to combine the characteristics of fruits to realize the innovation and standardization of fruit wine types.The purpose of this study is to mix the four raw materials of Kyoho grape,pineapple,red meat dragon fruit and wort,and ferment by fruit wine yeast and Wickerhamomyces anomalus yeast mixed bacteria.The experimental method optimizes the fermentation process parameters of the compositefruitwine,and qualitatively and quantitatively analyzes the variation of the main components of the fermentation process,which provides a theoretical basis for the industrial production of composite fruit wine.The main results are as follows:(1)Red meat dragon juice and pineapple have the effect of coloring and scenting the compound wine,respectively,and a small amount of wort can increase the taste of the composite fruit wine.When the compound ratio of grape juice,wort,red meat dragon juice and pineapple juice is 7:7:4:2,the alcoholcontent of the composite fruit wine after fermentation is 10.5% vol,which is determined by the ethyl acetate content in the composite fruit wine.When the inoculation ratio of fruit wine yeast and W.anomalus yeast was 20:1,the alcohol content of the composite wine was 10.5% vol,which was 23.5% higher than that of the wine fermentation,and the ethyl acetate content was 50.55 mg/L.The content is 234.20mg/L,which is 32.1% and 7.2% lower than that of pure bacteria fermentation,and the total organic acid is slightly reduced to 4.94 g/L,which makes the taste of brewed fruit wine more excellent,and its main flavor index is basically in line with China’s fruit wine.Indicator standard.(2)Based on physical and chemical indicators such as alcohol content and total acid,main volatile compounds and organic acids,the single factor and orthogonal test optimization showed that the initial pH of fermentation had the most significant effect on the sensory evaluation of compound wine(P<0.05).The optimal fermentation conditions for the composite fruit wine were determined as fermentation temperature 22 ℃,initial sugar content220 g/Land initial pH 3.9.The alcoholic wine obtained after 7 days of fermentation was increased to 12.5% vol and volatilized compared with the initial process conditions.The total higher alcohol in the compound decreased to 229.31 mg/L,the ethyl acetate content increased to 72.28 mg/L,the lactic acid content in the organic acid increased to 2.14 g/L,and the citric acid content decreased to 0.56 g/L,which basically conformed to the national market.Red wine flavor indicator standard.(3)Yeast growth in the fermentation process of composite fruit wine showed a good "S" curve,the alcohol content increased first and finally remained unchanged,and the amount of residual sugar decreased with the growth of the bacteria.At the same time,the content of isoamyl alcohol in yeast metabolites decreased,the content of isobutanol increased first and then decreased,and the content ofβ-phenylethanol increased steadily.Meanwhile,the content of ethyl acetate and ethyl lactate increased.The content of lactic acid in organic acids has been increasing,and tartaric acid,total acid,citric acid and malic acid have generally increased first and then decreased.The classical logistic equation was used to quantitatively analyze the kinetics of cell growth,alcohol production and substrate consumption by using original 9.0software.The fitting degrees were 0.992,0.988 and 0.998,respectively,indicating that the model can predict the fermentation process of compound wine.The dynamic change provides a theoretical basis for the production of composite fruit wine.