A Study On Complex Type Fermentative Wine Brewing Process Of Physalis Alkekengil Var. Francheti

The paper presents some techniques. A systematic study was carried out onbrewing technique of Physalis alkekengil wine, which adopted P. alkekengil vzx.francheti as raw materials.based on traditional fermentative theory and combined modern fermentative techniques. It mainly studied on some technical problems such as nutritive components, selection of fermentative bacterial strains,fermentative process conditions. The best process parameters, and clarification method of P. alkekengil var.francheti etc.The results showed:1 .There were abundant mineral elements in the fruit and persistent calyx of P. alkekengil var. francheti, which mainly were K, P, Na, Mg,Ca in high contents while poisonous elements such as Pb, As etc. were not detected; There were lots of amino acid which kinds had more than 18 and aspartic acid content and it was the highest among them; Furthermore there were lots of vitamins. The amounts of nutritive substances such as mineral elements and amino acid etc. in the persistent calyx were found higher than those in the fruit, which supplied a theoretical basis for the reasonable utilization of persistent calyx.2.The best fermentative process conditions of P. alkekengil wine was that yeast strain T9801 was used in two naturalizations , the seed volume was 5%⁷%, pH was 3.9 in the initial fermentative broth, carbohydrate should be added for several times, SO₂ should be added to 80ppm and the fermentative temperature was 20℃²5℃.3.Bentonite and PVPP were the best for clarification of P.alkekengil wine, which could make the wine's percent transmission up to more than 95%; clearing effect of shell glycan and ZTC1+1 as clearing agent was worse than that of bentonite; The way of gelatin-tannin could make the wine's percent transmission up to more than 94%; Methods like silencing, centrifuge, freezing etc. used alone would produce the worse effect; infusorial earth could clear P. alkekengil wine better.