Study On The Fermented Wine With Sweet Orange Pulp Residue And The Change Of Active Substances

Sweet orange is the citrus fruit with the largest cultivated area and the highest yield in the world.It has high nutritional value,rich Vc,and good aroma and taste.It is deeply loved by people.More than 40% of the output is used for orange juice processing.The average annual orange juice output is between 16-18 million tons(based on raw juice).During the orange juice processing,40-50% of by-products are generated,including peel residue,Pulp residue,seeds,etc.These by-products are rich in functional substances such as phenolic acids,flavonoids,soluble sugars,dietary fiber,etc,and have good development and utilization value.Failure to fully utilize them will cause serious damage to the environment.It is also a huge waste of resources.In this study,the quality characteristics of sweet orange fruit wines under different fermentation substrates were first compared,and then the fermentation process of the fruit wine was optimized by response surface.The flavor substances of the pulp fermentation of different varieties of sweet orange were compared and analyzed.It studies the changes of its main active substances and provides theoretical support for improving the comprehensive utilization of sweet orange processing by-products and the production of high-quality sweet orange fruit wine.The main research contents and conclusions are as follows:1.The effect of different fermentation substrates on the quality of sweet orange fruit wine.Long-leaf orange was used as raw material to produce sweet orange fruit wine with four fermentation substrates:clear juice fermentation,pulp residue fermentation,peel residue fermentation and whole fruit fermentation.The results showed that the pulp content fermented wine had higher alcohol content and lower residual sugar content,indicating that the fermentation was thorough.The total phenol content in the whole fruit fermented wine was 478.79mg/L.The highest content is 213.86mg/L;the higher organic acids in fruitwine are oxalic acid,quinic acid and citric acid,and the lower ones are succinic acid and tartaric acid;Respectively the phenolic substances in whole fruit and pulp fermentation wine The higher content was 241.02,211.69mg/L,;the highest amino acid content in clear-fermented wine was 3,131.72mg/L,and aspartic acid was detected only in peel fermentation wine,and the content was 82.2mg/L,threonine acid was not detected in the fermented liquor of clear juice.A total of 49 volatile substances were detected in the 4 kinds of fruit wine.Alcohols and esters were the main volatile substances.The alcohols were mainly linalool.The higher the ester content was ethyl acetate,isoamyl acetate,ethyl hexanoate,ethyl benzoate,ethyl octoate,ethyl decanoate,and olefins are also higher in fruit wine.Master,forming a good sweet orange flavor and wine flavor of fruit wine;Wine clear and transparent,good color,taste sweet and sour appropriately,lasting aftertaste,the higher the overall acceptance and a typical sweet orange wine style.2.Optimization of fermentation conditions for sweet orange pulp fermentation wine.Using single factor and response surface optimization,the optimal fermentation process conditions are as follows:the water addition ratio is 1:0.5,the fermentation strain is angel fruit wine yeast SY,the inoculation amount is 0.19%,the initial sugar content is 23.5%,and the temperature is 30?.Under this condition The sensory score of the obtained pulp fermentation wine is 80.12,and the flavonoids and total phenol contents are 119.10mg/L and 383.54mg/L.3.The effect of different varieties on the flavor substances of sweet orange pulp fermented wine.Six commonly used sweet orange varieties were used to make fruit pulp fermentation wine.The results showed that the basic physical and chemical indicators of each fermented wine were significantly different(P<0.05).The highest alcohol content of Hamlin fermented wine was 12.14%,and the lowest sugar content was 7.92g/L,and the highest flavonoids and total phenol content in rock sugar orange fermented wine are 178.95mg/L and 490.70mg/L respectively;the total organic acid of each fermented wine is 2.94?5.26g/L,citric acid is the main organic acid in fermented wine,its content is between 1.55?2.32g/L,accounting for 33.65?57.14% of the total organic acid,the higher content is quinic acid and malic acid,The content of oxalic acid and acetic acid is low in fermented wine;the total amino acid of each fermented wine is between 674.49?1319.34mg/L,the higher content is phenylalanine,arginine and proline,the lower content It is histidine,isoleucine,serine,as partic acid is not detected in long-leaf orange and blood orange fermented wine,tyrosine is only detected in Beibei 447 fermented wine;63 kinds of 6 sweet orange fermented wines are detected volatile substances.Each fermented wine contains 35,39,38,39,37 and33 kinds of volatile substances,the content is between 313.444?552.12?g/L.Alcohols are mainly 1-pentanol,linalool,and phenethyl alcohol.Esters include 3-methylbutanoate,ethyl hexanoate,ethyl octoate,ethyl caprate,etc.Olefins are mainly limonene.4.Changes of main active substances in sweet orange pulp wine during fermentation.During the fermentation process,the total phenol content of each fermented wine decreased to varying degrees,and then gradually flattened.At the end of the post-fermentation,the total phenol content was between 359.46?468.3mg/L.The phenolic acid content of each fermented wine showed a downward trend during the fermentation process.Gallic acid and chlorogenic acid incr eased firstly,then decreased and once again increased during the main fermentation,and the rest of the phenolic acids decreased during the main fermentation.In the post-fermentation process,the decline rate is faster in the first 7 days before the post-fermentation,and the gentle downward trend is maintained aft erwards.The total flavonoid content of each fermented wine before fermentation ranges from 105.46 to 173.25mg/L.The trend of the total flavonoid content of fermented wine is generally the same.During the main fermentation period,the change trend is first to decrease and then to increase.At the end of ferm entation,the total flavonoid content of each fermented wine increased from 117.67 to 181.01mg/L compared with before fermentation.During the post-ferment ation period,the total flavonoid content of fermented wine decreased to varying degrees.The overall trend of total flavonoids in each fermented wine decreased first,then increased,and once again decreased,and the total flavonoid content decreased during the post-fermentation period.During the main fermentation process,most of the rutin and naringin decreased first and then increased,while rutin and lemon balm showed first decrease and then increased,and hesperidin and hesperetin decreased first and then increased and once again decreased.During the post-fermentation process,all types of flavones showed a downward trend,and the content of the flavonoids during the main fermentation period was greater than that in the post-fermentation stage.