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Honey is a kind of sweet substance with abundant nutritive materials stored in the comb which is brewed from the pollen and secretion of plants collected by honeybees. Part of honey with deep color, bad quality, such as sapium discolor honey, does not favored by customers, resulting in the failure to sell this honey and get benefits by peasants. Therefore, in order to enhance the additional value of this honey, honey wine and vinegar was brewed using sapium discolor honey as raw materials in this study. This manuscript was focused on the investigation of fermentation technology of sapium discolor honey wine and beverage vinegar, preparation, amplifying test, analysis of the amino acids and volatile aroma compounds. The results showed that:1) The optimum fermentation conditions of sapium discolor honey wine was:yellow wine yeast is selected as inoculums for honey wine brewing,0.15% (w/v) bee pollen, 0.15% (w/v) amino enzyme,0.2% (w/v) inoculum volume,23% (w/v) initial sugar concentration,28℃and initial pH 3.6. After 7 days’ fermentation, the alcoholicity of this honey wine could reach 8.0%. The clarification of this honey wine was performed by putting in static with addition 0.25% (v/v) of HACC (quaternary ammonium salt of chitosan) in ambient temperature for 24 h, where the best transmission rate of this honey wine was reached 96.3%.2) The optimum fermentation condition of sapium discolor honey vinegar were 7% initial alcohol content.10% (v/v) inoculum volume, initial pH 4.5,10% (w/v) initial sugar concentration, fermentation temperature 30℃, rotary velocity 200r/min. After 6 days’ fermentation, the acetic acid content of this honey vinegar could reach 4.93g/100mL.3) The optimal composition of sapium discolor honey vinegar beverage were 10% (v/v) honey vinegar,18% (v/v) lotus pollen wall-broken juice,0.2% (w/v) citric acid,8% (w/v) sapium discolor honey. The clarification of this honey vinegar beverage was performed by putting in static with addition 0.5% (v/v) of bentonite in ambient temperature for 24 h, where the best transmission rate of this honey vinegar beverage was reached 97.8% . The resulting beverage had natural fragrant smell of honey and pollen, proper sour taste and unique flavor.4) The pilot-scale experiment of sapium discolor honey vinegar: Batch-fed liquid fermentation experiment was employed in this study, where the optimum ventilation volume of the prophase and anaphase, metaphase were 1:0.05,1.0.05and 1:0.08v/v/min, respectively, and the fed-volume of wine was 1.5%(v/v), the other fermentation conditions were the same of the flasks test. After 6 days’fermentation, the ultimate acetic acid content of this honey vinegar reached 4.273g/100mL.5) The analysis of amino acid and aroma components of Sapium discolor honey vinegar were performed in this study. The results showed that,17 kinds of amino acid were detected by auto amino acid analyzer, including 7 kinds of essential amino acid, which was 43.5% of the total amino acids. In addition, the aroma components of sapium discolor honey vinegar was separated and analyzed by GC-MS. About 50 different compounds were identified including acids, esters, alcohols, aldehydes, ketones, phenols, hydrocan and a few other compounds. These above listed components formed the particular flavor of sapium discolor honey vinegar.
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