Study on the Fermentation Process of Raspberry-purple Sweet Potato Compound Fruit Wine
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Abstract:
This present study was based on the feasibility of the saccharified purple sweet potato solution to provide sugar for the fermentation of raspberry wine and the acylated anthocyanins of the purple sweet potato to improve the anthocyanin stability of fruit wine. Using raspberry and purple sweet potato as raw materials, the effects of enzyme type, enzyme amount for addition, and hydrolysis time on the content of reducing sugar and the total sugar of the purple sweet potato solution after liquefaction and saccharification were investigated. The effects of the fermentation method, yeast type, fermentation temperature and raspberry juice amount for addition on the alcohol content, carbon dioxide loss, pH value, content of reducing sugar, total sugar content, total acid content, and anthocyanin content of the compound fruit wine were also examined. The changes in the anthocyanin content of the compound fruit wine, raspberry wine, and purple sweet potato wine were compared. The results showed that the optimum liquefaction and saccharification conditions of purple sweet potato were as follows: fermentation enzyme, high temperature resistantα-amylase; enzyme amount for addition, 0.9 mL/kg; liquefaction time, 3 h; amount of complex saccharifying enzyme for addition, 1.2 mL/kg; saccharification time, 3.5 h. The optimum fermentation parameters for the raspberry-purple sweet potato compound fruit wine were as follows: fermentation method, asynchronous saccharification fermentation; yeast species, BV818 yeast; fermentation temperature, 25 ℃; raspberry juice amount for addition, 60%. The final fruit wine had a alcohol degree of 11.7% vol and good aroma of fruit and wine with soft and refreshing feeling. The use of raspberry-purple sweet potato compound fermentation could improve the stability of anthocyanins in raspberry during wine storage.
