Study On The Brewing Technology Of Actinidia Arguta Brandy

China's Actinidia arguta industry has just started,but research and development are proceeding rapidly.The three northeast provinces are rich in Actinidia arguta resources,and most of the artificially cultivated fruits in Liaoning are distributed in Dalian,Dandong,Benxi and other places.Actinidia arguta is rich in nutrients,not only sweet and delicious,but also has health and beauty functions such as lowering blood lipids and blood pressure and anti-aging.As the Actinidia arguta has a strong metabolism,is easy to lose water,and has a short maturity period,it has been difficult to store,and the delivery time is short,and the price is high.The development prospect of Actinidia arguta industry is very good,but the added value of traditional kiwi fruit processing products is low,which urgently needs the development of wine industry.In this paper,a brandy was brewed with Actinidia arguta as the raw material,so that the storage problem of Actinidia arguta was solved,and the utilization and development of resources were innovated.Enrich the product varieties on the brandy market,increase the use value of fruits,and increase the income of fruit farmers,it will have a broad market prospect and considerable economic benefits.This paper studies the optimal enzymatic hydrolysis technology in the early stage of fermentation of Actinidia arguta brandy first wine,the determination of fermentation process parameters and the quality of brandy.The main research contents and conclusions are as follows:(1)To complete the determination of the condition of the compound enzyme ratio,and optimization of enzymatic hydrolysis conditions.In the experiment,the compound enzymes composed of pectinase,cellulase,xylanase and ?-glucanase were mainly screened,and the compound enzyme ratio was investigated,through experiments,it is finally determined that the compound enzyme ratio is 4:3:1:1.The amount of compound enzyme was 0.60 g/L?the enzymatic hydrolysis temperature was 45? and the enzymatic hydrolysis time was 3.0h,Actinidia arguta fruit juice yield rate is 83.12%.(2)The fermentation conditions at the initial stage of Actinidia arguta brandy were determined as initial p H3.6,initial TSS 24%,yeast inoculum 0.46%,the resulting product under this condition has a alcohol content of 11.23%vol,the methanol content was 184mg/L.(3)The physical and chemical index changes before and after aging of the Actinidia arguta brandy were monitored.The alcohol content of the original brandy of Actinidia arguta was 46.20%vol,and the alcohol content after aging was 43.80%vol.The methanol content and p H value of the Actinidia arguta brandy after aging decreased,and the total acid,tannin and total phenol content increased.(4)The main volatile components in the Actinidia arguta brandy before and after agingof Actinidia chinensis by SPME and GC-MS.The relative content of each component was calculated by area normalization method 50 main volatile substances were isolated and identified before aging,and 37 were detected after aging.Alcohol content before aging28.43%,ester content 30.84%,alcohol content after aging,the alcohol content was 30.17%and the ester content was 39.88%.