Optimization Of Fermentation Process Of Plum Wine And Quality Analysis

The research include the best fermentation process parameters of plum wine made from dried prunus mume were studied,and the same fermentation process parameters were used to make fructus mume wine.The dynamic changes of main active components of plum wine during fermentation were studied.The antioxidant activity of plum wine before and after fermentation was studied.The composition of flavor components in plum wine was studied.It provides a new idea for the deep processing of prunus mume.(1)Using dried prunus mume as raw material,the effects of fermentation strain,fermentation temperature,yeast inoculation amount,sugar addition amount and initial p H on the fermentation of plum wine were studied by single factor experiment,LAU yeast was selected as the suitable fermentation strain for plum wine.The optimal fermentation conditions of plum wine were obtained by response surface optimization experiment as follows,adding 22%sugar to the fermentation liquor,adjusting p H to 4.0,inoculating 0.4%LAU yeast,and fermenting plum for 11 days at 28°C.(2)The dynamic changes of active ingredients in plum wine during the fermentation stage were studied.During the fermentation process,the main active ingredients all increased first and then declined.On the second day of fermentation,the ascorbic acid content in fructus mume wine reached the maximum(25.09±0.38)mg/L,and finally the retention rate was71.30%,on the third day of fermentation,the total flavonoid content in prunus mume wine reached the highest value(1.43±0.02)mg/L,and the final retention rate was 65.03%,on the fourth day of fermentation,the ascorbic acid content of prunus mume wine reached the maximum,and the quality the concentration is(8.82±0.06)mg/L,the total phenol content in fructus mume wine reaches the peak(118.72±2.17)mg/L,and the final retention rates are60.00%and 68.05%respectively,on the 5th day of fermentation,the total phenol content in prunus mume wine reached the peak,the mass concentration was(78.29±1.27)mg/L,the proanthocyanidin content in fructus mume wine reached the highest value(5.09±0.04)mg/L,and the final retention rates were 80.89%and 57.96%respectively,the proanthocyanidin content in prunus mume wine was fermented the highest value(2.06±0.09)mg/L was reached on the 6th day,and the final retention rate was 75.24%,the total flavonoid content in fructus mume wine reached the highest value(4.38±0.23)mg/L on the 10th day of fermentation.(3)The scavenging effect and total antioxidant capacity of unfermented prunus mume juice and fructus mume juice and fermented prunus mume wine and fructus mume wine on 4kinds of free radicals and total antioxidant capacity are studied.After prunus mume juice is fermented into prunus mume wine,the scavenging rate of DPPH·and ABTS⁺·scavenging rate,the removal rate of·OH and the total antioxidant capacity have been significantly improved.The total antioxidant capacity increased from(21.75±0.35)U/m L to(51.23±0.76)U/m L,but the O^2-clearance rate decreased from(67.09±0.92)%to(42.36±0.76)%,after fructus mume juice is fermented into fructus mume wine,the removal rate of ABTS⁺·,·OH,DPPH·free radicals and total antioxidant capacity have been significantly improved.The total antioxidant capacity increased from(48.68±0.61)U/m L to(78.93±1.34)U/m L,but the O^2-clearance rate has a small effect and slightly decreased.Both prunus mume wine and fructus mume wine after fermentation have good antioxidant activity.(4)A total of 91 substances were detected from plum wine by GC-MS,among which 66substances were detected in prunus mume wine.There are 28 kinds of esters in prunus mume wine,2 kinds of phenols,8 kinds of alcohols,6 kinds of aldehydes,5 kinds of acids,2 kinds of ketones,10 kinds of alkanes,2 kinds of olefins,1 kinds of aromatic hydrocarbons,and 2kinds of other substances.80 kinds of substances were detected in fructus mume wine,of which 29 kinds were esters,12 kinds were phenols,7 kinds were alcohols,6 kinds were aldehydes,5 kinds were acids,3 kinds were ketones,10 kinds were alkanes,3 kinds were alkenes,3 kinds were aromatic hydrocarbons,and two kinds of others.(5)There are 13 kinds of amino acids were detected in prunus mume wine and 15 kinds of amino acids were detected in fructus mume wine.Histidine was the main amino acid in plum wine.In general,the content of total amino acids in fructus mume wine was significantly higher than that in prunus mume wine.The main amino acids in prunus mume wine and fructus mume wine were sweet,the sweet amino acids in prunus mume wine accounted for 81.96%of the total amino acids,and the sweet amino acids in fructus mume wine accounted for 78.10%of the total amino acids.(6)There are 11 kinds of organic acids in plum wine were detected by HPLC.The content of organic acids in prunus mume wine ranged from 0.0075g/L to 4.9336g/L.The organic acid content of the fructus mume wine ranged from 0.0122g/L to 23.4636g/L.Among them,citric acid,succinic acid and acetic acid are the main organic acids in plum wine.(7)The electronic nose technology was used to detect the volatile compounds in plum wine.The results of PCA analysis and characteristic radar analysis showed that the composition of flavor substances of prunus mume wine and fructus mume wine was very similar,nitrogen oxide compounds,inorganic sulfide,alcohols,aldehydes and aromatic benzene have great contribution.