Optimization of Fermentation Process and Composition Characterization of Codonopsis pilosula Wine
Objective:To optimize the fermentation process of Codonopsis pilosula wine and comprehensively characterize the fermented wine by ultra-high performance liquid chromatography(UHPLC)fingerprinting and the content analysis of eleutheroside B and lobetyolin.Methods:With alcohol content,residual sugar,and sensory evaluation as evaluation indicators,the fermentation conditions of C.pilosula wine were optimized using single-factor experiments and orthogonal experiments.The UHPLC fingerprinting was established and the content of eleutheroside B and lobetyolin was measured.Results:The optimal fermentation conditions were as follows:5%C.pilosula addition,22%initial sugar content,0.4%yeast addition,main fermentation temperature of 25℃,main fermentation time of 3 days,and secondary fermentation time of 11 days.After 14 days of fermentation,the alcohol content reached 8%vol,residual sugar was 6.5 mg·mL-1,and the wine was clear,pale yellow with a faint aroma of C.pilosula.The fingerprint similarity of 12 batches of fermented C.pilosula wine was greater than 0.992,with no significant differences among batches.The content of eleutheroside B and lobetyolin in the fermented C.pilosula wine was consistent with that in C.pilosula decoction.Conclusion:The established UHPLC fingerprinting and content determination methods are simple and accurate.The optimized fermentation process for C.pilosula wine is simple,stable,and feasible.The obtained fermented C.pilosula wine is uniform,mild in taste,and can standardize the fermentation process of C.pilosula wine,providing a reference for its industrial production.
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