Study On Optimization Of Processing Technology Of Panguxiang Pear Wine

‘Panguxiang’ Pear is an excellent cultivator of late-maturing pear that is selected from native pear varieties of Biyang County,Zhumadian City,Henan Province by the Pear Group of Henan Agricultural University.Panguxiang Pear is nutrient-rich and has an unique aroma.Panguxiang Pear and its residual fruit can be used as raw materials to produce fruit wine after being soaked or fermented,which can not only improve the utilization of fruit,add the use of diversification to solve the surplus and poor sales difficulties of pear production,but also increase the economic benefits of farmers to promote the development of local economy.In this paper,two kinds of preparation processes,fermentation and immersion method were used to produce the Pangguxiang Pear Wine.This paper determined dynamic changes of soluble solids and alcohol concentration during fermentation.This paper also used the method of sensory evaluation and principal component analysis and GC-MS technique so that to screen out the optimum conditions of the two kinds of preparation techniques by comparing and analyzing the characteristics of the two processes.The results are as follows:(1)Comparison of the three kinds of active dry yeast is used for the fermentation of Panguxiang pear Wine,and the growth of the Anqi yeast is the best and its fermentation is with the fastest speed.The Dibosh yeast has a strong ability to produce incense and got the best comprehensive assessment scores in aspect of aroma main ingredient;Danbaoli yeast is not suitable for fermentation Panguxiang Pear Wine.(2)Fruit Peel can increase the content of antioxidants in the wine so that the health care performance is better,but at the same time the soluble solids,protein and residual sugar content is also sufficient,which will make the wine quality slightly rough.The results showed that the peel is more suitable for the Dibosh fermentation while peeling is more suitable for Danbaoli and Anqi fermentation.(3)The comparison of different fermentation methods revealed that clear juice fermented wine is earlier,faster and more thorough,its sensory evaluation scores is higher,and soluble solids,protein,residual sugar content are less so the wine quality is more harmonious and supple.But pulp fermentation wine has more antioxidant substances and its health care value is higher.The results showed that Clear juice fermentation is more suitable for Danbaoli and Dibosh yeast,and Pulp fermentation is more suitable for Anqi yeast.(4)The best optimization conditions of Nutritional type and flavor type respectively are Dibosh yeast with skin juice and clear juice fermentation;Anqi yeast,peel juice,pulp fermentation.(5)Compared with different fruit parts,peel soaked fruit wine has the highest sensory rating score and antioxidant content and a lower content of total sugar and total acid so its taste is more harmonious.But its protein content is the highest,which reduced the clarity of the wine.The results showed that the peel is the most suitable immersion site for Panguxiang Pear Wine.(6)Compared with the wine qualities produced from two kinds of production Process,the sensory evaluation of Panguxiang Pear brewed wine is better than that of the prepared wine,but it tastes slightly acidic.However,the prepared wine has more antioxidant content and oxidation resistance.(7)The main aroma substances of Panguxiang Pear brewed wine are Isoamyl alcohol,2-methyl-1-butanol,2,3-butanediol,Phenylethyl alcohol,Ethyl lactate,Isobutyric acid,Octanoic acid,Furfural,3-methylthiopropanol,and a total of 9 species.