Brewing and aromatic compositions analysis of ponkan wine
The effects of different yeasts and different temperature on brewing ponkan (Citrus reticulata) wine and pectinase dosage on clarification of ponkan wine were investigated.Simultaneously,aromatic compositions from the ponkan wine brewing with Saccharomyces ellipsoideus and Saccharomyces cerevisiae were respectively extracted and analyzed by GC/MS.The results showed that the fermentation of the ponkan wine can be completed within 72h.The start fermentation rate of Saccharomyces ellipsoideus was faster than that of saccharomyces cerevisiae,and the total acid production of Saccharomyces ellipsoideus was higher 0.5g/L than that of saccharomyces cerevisiae,but the volatile acid production of Saccharomyces ellipsoideus was lower than that of saccharomyces cerevisiae.In the range of 18℃～28℃,the higher was the temperature,the faster was the fermentation and the higher was the volatile acid production.And the final alcohol yield was basically the same in the range of 18℃～28℃.The ponkan wine can be preferably clarificated with pectinase dosage 22μ/ml～26μ/ml.The 13 kinds of aromatic compounds were detected in ponkan wine fermented by Saccharomyces ellipsoideus,among them,3-Methyl-1-butanol (37.64％),phenethyl alcohol(25.97％),2-Methyl-1-butanol (20.08％) and 2,3-bu-tanediol (6.5％) were dominant.The 14 kinds of aromatic compounds were detected in ponkan wine fermented by saccharomyces cerevisiae,among them,phenethyl alcohol (42.57％),3-Methyl-1-butanol (34.28％),2-Methyl-1-butanol (15.72％) and 2,3-butanediol (1.9％) were dominant.The aroma of ponkan wine fermented by Saccharomyces ellipsoideus was significantly better than that of saccharomyces cerevisiae.
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