Technology Of Brewing Hawthorn Wine By Carbonic Maceration

Hawthorn is an important nutrition and health care fruit with the same medicine and food in China,which is suitable for deep processing,but its high acidity limits the development of hawthorn products.Brewing hawthorn wine is one of the important ways for deep processing of hawthorn,but the traditional hawthorn wine has obvious sour taste,unobtrusive aroma and uncoordinated taste.Brewing fruit wine by Carbonic Maceration has the advantages of reducing fruit acidity,increasing aroma and relieving acid feeling of fruit wine.In this study,the Carbonic Maceration process of hawthorn fruit and alcohol fermentation process of hawthorn wine were systematically studied with the aim of reducing the acidity of hawthorn wine and improving the aroma.The main research results are as follows:(1)The effects of heat shock treatment before Carbonic Maceration and the changes of temperature and pressure on the components of hawthorn fruit were studied.The results showed that Carbonic Maceration could significantly reduce the total acid content of hawthorn fruit;The best impregnation process is 45℃ hot water for 10 min,impregnation temperature for 30℃,impregnation pressure for 0.10 MPa and impregnation time for 9 days.Under these conditions,the total acid content of hawthorn fruit decreased significantly,from90.49 g/kg to 70.00 g/kg(P<0.05),citric acid and malic acid decreased by 28.49% and49.49% respectively.(2)By analyzing the related indexes of alcohol fermentation process by Carbonic Maceration,the best fermentation process for brewing hawthorn wine by Carbonic Maceration was established: Yeast 71 B was the most suitable for brewing hawthorn wine with low acidity,with inoculation amount of 0.35 g/L,fermentation temperature of 22℃ and fermentation period of about 12 days.Under these conditions,the alcohol content of hawthorn wine was 12.33%,the residual sugar content was 4.84 g/L,the total acid content was 12.65g/L,and the anthocyanin content was 3.11 g/L.(3)The basic physical and chemical indexes,sensory quality,organic acid content and volatile components of hawthorn wine brewed by Carbonic Maceration and traditional technology were compared and analyzed.The results showed that the physical and chemical indexes such as alcohol content,reducing sugar,anthocyanin and color tone of hawthorn wine brewed by Carbonic Maceration and traditional technology were similar,but there was no significant difference.Compared with the traditional process,the total acid content and chroma of hawthorn wine brewed by Carbonic Maceration decreased by 0.96 g/L(P<0.05).The sensory score of hawthorn wine brewed by Carbonic Maceration is higher than that of traditional technology,the acidity of hawthorn wine is reduced,the harmony of wine body is enhanced,and the sensory quality is significantly improved.Compared with the traditional process,the alcohol aroma of hawthorn wine brewed by Carbonic Maceration increased by 72.48%,terpene aroma doubled.