Study Of Brewing Technology On Nutrition Peony Wine

Peony resource of Heze is plaguiy richness. Histoey of planting is very long. Planting area is great.In this paper ,The processing thcehnlogy of peony wine was studed.Peony pollen is rich in nutritious material and contains many kinds of physiologicay active factors.So it has high medical and health–care values .The exploitation of peony pollen is resources and the research on manufacture of peony is health .The peony wine have a good market prospect and economic benefit. Peony wine is made from peony pollen through yeast .This research is mainly about the processing technology of peony wine .The results indicate that:1 The manage of peony flower :Pick full-blown peony flower in 4-6 of morning,then distill potpourri on peony flower.The result of experiments:the strength of grain alcohol is 65%,the dosage of grain alcohol is 8 times of peony flower volume, distil temperature is 68℃, distil time is 2h.2 Condition of breoken wall peony pollen:freeze temperature -10℃,freeze time 20h,mill time 10h,millvelocity 30r/min.3 Accession quantity of peony pollen is 0.6%.The peony wine is best. Peony beer with 0.6% accession quantity of peony pollen in main ferment expect is best.4 Among the three yeasts used in this reasch, Yeast 2# was fittest to brew pollen wine in this experiment. The pollen cider with good taste, the typical fruit aroma and typical style was obtained.5 By the experiments, when pollen cider was fermentation with Yeast 2# inoculation quantity of Yeast 2#0.08% , ferment temperature23℃,acid degree 2g/L ,sugar degree160Bx were the optimum selection.6 By the experiments,the good taste and the pollen wine was obtained with sugar degree 120Bx,acid degree 4.5g/L,alcohol degree 7%,accession mete of peony flavor =0.12%.7 In contrast with pollen juice fermentation of pollen juice resulted in...