Development Of Composite Fermentation Of Apple Pears-Seabuckthorn Wine

This experiment uses apple pears and hippophae rhamnoides as raw materials for the fermentation after mixing apple pears juice with sea buckthorn juice.The factors of the volume ratio of the puree of apple pears and seabuckthorn fruit juice,fermentation temperature,influence on the apple pears-seabuckthorn mixed wine was studied by single factor experiment.When the volume ratio of the puree of apple pears and seabuckthorn fruit juice is3:1,it is conducive to produce alcohol while reduce the acidity of fermented mash.When the amount of sodium sulfite is40mg/L,it dose not affect the alcoholic fermentation and plaies a part in protecting the color of fruit juice.We started the orthogonal experiment of four factors and three levels with the factors of the fermentation temperature,the amount of, bacterial content and pH value. The results showed that the fermentation temperature for25℃, the initial content of sugar for22%,the pH for3.5and the bacterial content for10%is the optimum fermentation conditions(The viable count of liquid medium is4.5×107/ml).Using the best fermentation process parameters for fermentation,we measured the total acid mash after fermentation,which is6.96g/L.Although it has reached the requirements of related standard, its taste is not harmonious and it may be adjusted by adjusting the acidity.The sodium carbonate,Calcium carbonate, sodium hydrogen carbonate,potassium carbonate and potassium tartrate were choosed for this experiment of reducing the total acid. The results showed that the potassium tartrate used to reduce the total acid together with the potassium carbonate can not only avoid the bitter of wine,but also obtain palate soft wine with the better fruit aroma,which is suitable for reducing the total acid of apple pears-seabuckthorn mixed wine.The fermented wort was respectively clarified by agent of bentonite, gelatin, PVPP and bentonite-gelatin.Comparison of different light transmittance can reach the best clarifying solution for5ml fermented wort add0.1ml of5%bentonite and0.5ml of1%gelatin and its maximum transmittance was79.3%.Besides,the fermented wort was also clarified by diatomite.That was to load a certain amount of diatomite in the packed column,whose diameter was1cm. And,the packed column was connected to the vacuum suction filter to filter the fermented wort. Finally,it reached the results that the best clarification effect was achieved when the dosage of diatomite were2.0g,whose light transmittance can reach97.3%.The test also studied the change of flavone and Vc in the process of fermentation. The results showed that the stability of the flavonoids was better than that of Vc in the process of fermentation. The stabilities of the flavonoids and Vc were increased with the increase of temperature and pH. The influence of acidity on the stability of the flavonoids was bigger than that of temperature. The impact on the stability degree of Vc, in turn, were oxygen, temperature, acidity.