Comparison Of Quality Between Two Maceration Methods For Producing Fruit Wine Of Aronia Melanocarpa

The main raw material of this study was the fresh fruit of aronia melanocarpa,and the aim was to brew aronia melanocarpa wine.Vacuum maceration process and carbonic maceration process were used to brew fruit wine respectively,and the flavoring components of two kinds of fruit wine were analyzed.In the process of vacuum maceration,the optimization of maceration process,yeast selection,alcoholic fermentation process and deastring process were studied.The impregnation process and alcohol fermentation process were optimized in carbonic maceration process.Combined with the physicochemical indexes of anthocyanin,sensory evaluation and aroma material analysis,the wine with vacuum maceration has better taste and flavor.The test results were as follows: 1.The technological conditions of vacuum maceration for brewing fruit wine(1)Optimum conditions vacuum maceration process:The vacuum degree is 50 Kpa,the impregnation time is 6 days,and the impregnation temperature is 28℃.Anthocyanin 649 mg/L,total acid 5.41 g/L,polyphenols 6.67 mg/m L and tannin 1.45 g/L were detected in the macerated juice.(2)71B was selected as the fermentation yeast of aronia melanocarpa fruit wine.Optimum conditions for alcoholic fermentation: the fermentation temperature is 28℃,the yeast addition is 0.07%,and the initial p H is 3.4.The sensory score of fermented fruit wine in this condition was 89 points and the alcohol content was 11.2 %vol.(3)The best condition for deastringency is to choose PVPP as the deastringent.The best effect is when the dosage is 0.3 g/L,the deastringent temperature is 24℃ and the deastringent time is 2h.2.The technological conditions of carbonic maceration for brewing fruit wineIn addition to the impregnation process and alcohol fermentation process,the other processes are the same as the vacuum maceration process.(1)Optimum conditions carbonic maceration process:the impregnation time is 6 days,and the impregnation temperature is 27℃.The content of anthocyanin,tannin,total acid and polyphenols in the macerated juice was 615 mg/L,1.50 g/L,5.75 g/L and 6.58 mg/m L.(2)Optimum conditions for alcoholic fermentation: the fermentation temperature is 28℃,the dosage is 0.07%,and the initial p H is 3.4.The sensory score of fermented fruit wine in this condition was 87 points and the alcohol content was 11.2 %vol.3.Analysis of fragrance substances of fruit wine of aronia melanocarpa(1)Fifty-four volatile components are detected in vacuum maceration fruit wine.A total of 11 alcohols are detected.There are 12 esters,20 heterocyclic species,5 acids.2 phenols,2 types of ketones,1 species of monoterpenoids and 1 amine compound.(2)A total of 47 volatile components are detected in fruit wine by carbonic maceration.10 alcohols were detected.There are 8 esters,2 acid,20 heterocyclic material,1phenolic substance,3 aldehydes and ketones,2 aromatic hydrocarbons and 1 amine compound.4.Indexes of finished wine(1)The physicochemical indexes of the finished fruit wine brewed by vacuum macerationmethod were tested : Anthocyanin content is 513.43 mg/L,tannin content is 1.25 g/L,the total acid content is 4.6 g/L,the polyphenols content is 6.11 mg/m L,the alcoholic strength is 11.2 %vol,the chroma is 1.53,and the she sensory score is 94.(2)The physicochemical indexes of the finished fruit wine brewed by carbonic maceration method were tested : Anthocyanin content is 481 mg/L,tannin content is 1.26 g/L,the total acid content is 4.75 g/L,the polyphenol content is 5.92 mg/m L,the alcoholic strength is 11.2 %vol,the chroma is 1.56,and the she sensory score is 90.(3)The content of anthocyanin and sensory score of aronia melanocarpa fruit wine made by vacuum maceration method were slightly higher than those made by carbonic maceration method,the content of total acid and tannins were relatively low,and the alcohol content was the same.The vacuum maceration impregnation was more beneficial to the extraction of anthocyanins and polyphenols,and could reduce the content of total acid and tannin.Therefore,the negative pressure maceration is more suitable for making fruit wine of aronia melanocarpa.