Study On Brewing Technology Of Mulberry And Cistanche Mixed Fermented Wine

In this paper,Cistanche tubulosa,Cistanche deserticola and Mulberry were used as the objects to develop the mixed fermentation wine of Mulberry and Cistanche with the content of phenylethanoid glycosides and sensory indexes of functional components.High performance liquid chromatography(HPLC)was used to determine the content of phenylethanoid glycosides before and after wine,and then determine whether to select the optimal species of Cistanche deserticola for response surface optimization experiments.The optimal compound process parameters of Mulberry and Cistanche mixed fermented wine were determined by experimental analysis.In this paper,the differences of aroma types and relative contents between mulberry wine and optimal Mulberry and Cistanche mixed fermented wine were studied by gas chromatography-mass spectrometry.The main results are as follows:1?Mulberry and Cistanche mixed fermented wine complex fermentation process and parameters were determined:In the single-factor experiments of yeast species,Cistanche deserticola addition amount,SO₂addition amount and different temperatures on two mulberry-C.deserticola composite wines,according to the overall alcohol tolerance of yeast,the overall acid-lowering trend of yeast and the overall sensory evaluation of radar chart,the following results were obtained:RX60yeast was suitable for the fermentation of mulberry and Cistanche deserticola wine.The addition of mulberry:Cistanche deserticola at 1000:9 level was the most suitable.30 mg/L SO₂addition and temperature at 23?were suitable for the Mulberry and Cistanche mixed fermented wine.2?The content comparison of phenylethanoid glycosides before and after fermentation and the most suitable selection of Cistanche:The phenylethanoid glycosides content of Cistanche tubulosa raw materials was 9.0165±0.0008 mg/g,which was much higher than 3.0615±0.0005 mg/g of Cistanche deserticola.The content of phenylethanoid glycosides in mulberry-Cistanche tubulosa composite wine reached the maximum of 26.0142 mg/L at 27?,which was close to that of 24.3569mg/L at 19?.The difference between the two is not big,but it will have an impact on the sensory.At 19?,due to the slow fermentation and long impregnation time,the overall response evaluation is slightly higher.When Cistanche deserticola combined with mulberry,the longitudinal comparison did not reach the phenylethanoid glycosides content of Cistanche tubulosa combined with mulberry at 27?,reaching the highest level of 26.0142 mg/L.In terms of sensory evaluation,functional components and cost,Cistanche tubulosa should be preferred in actual fermentation.3?Response surface methodology was used to investigate the effects of SO₂concentration,temperature and Cistanche tubulosa addition on Cistanche tubulosa from four levels.Sensory evaluation and phenylethanoid glycosides content(measured by the amount of echinacoside+calycosinoside)were used evaluation.The optimal RX60 commercial yeast was used.Under the optimal conditions of three factors,the sensory prediction value was 45.58,and the actual evaluation score was46.00,which was very close.At this time,the optimal selection ratio is 30.00 mg/L sulfur dioxide concentration,the optimal addition amount of Cistanche tubulosa is10.00 g/L,and the best temperature is 23?.When the temperature,SO₂addition amount and Cistanche tubulosa addition amount affected the total phenylethanoid glycosides,the optimal SO₂addition amount was 30.03 mg/L.At 19?,the content of phenylethanoid glycosides was 27.3454 mg/L when the addition amount of Cistanche tubulosa was 15.00 g/L.The optimum conditions were as follows:yeast RX60,SO₂addition 29.93 mg/L,temperature 23?,and Cistanche tubulosa addition 13.51 g/L.4?Comparison of Mulberry wine and Mulberry and Cistanche mixed fermented wine by aroma analysis:Fifty aroma components were identified in Mulberry wine.Among them,13 esters,10 alcohols,10 alkanes,8 acids,2 phenols,3 aldehydes 3aldehydes and 1 amine.The aroma components were analyzed by normalization method.The results showed that alcohols accounted for 75.24%,acids accounted for9.08%,esters accounted for 7.42%,phenols accounted for 3.35%,aldehydes accounted for 1.69%,alkanes accounted for 0.39%.A total of 73 aroma components were identified in Mulberry-Cistanche.tubulosa wine,including 26 esters,14alcohols,4 alkanes,11 acids,2 phenols,5 aldehydes,4 amines and 4 ketones.Alcohols accounted for 77.45%,esters accounted for 8.88%,acids accounted for9.05%,phenols accounted for 2.36%,amines accounted for 0.58%,ketones accounted for 0.39%,alkanes accounted for 0.19%,aldehydes accounted for 0.18%.Mulberry-Cistanche tubulosa wine aroma types are similar to the dominant aroma types in Mulberry wine,esters,alcohols and acids are the main aroma types.The aroma types of Mulberry-Cistanche tubulosa wine were more significant than those of mulberry wine in esters and ketones.In the comparison of aroma content between mulberry wine and Mulberry-Cistanche tubulosa wine,alcohols,acids and esters accounted for the main aroma content,and alcohols were the highest,which were more than 75%.Mulberry-Cistanche tubulosa wine has a higher aroma content,and sensory evaluation results show that the wine is more harmonious.5?Mulberry-Cistanche tubulosa wine hydroxyl radical scavenging rate is relatively stable,good scavenging effect,can be more effective for hydroxyl radical scavenging.The amplification experiment meets the expected design requirements.