Study On Processing Technology Of Dateplum Persimmon Wine

In this test, the peocessing technology of Dateplum persimmon wine which wasproduced with Xingtang in Hebei province was studied. The extraction process conditionsof Dateplum persimmon juice was studied to reducing sugar as indicator. The selection ofyeast strains, initial pH, add the amount of yeast and temperature was studied to SSC,reducing sugar, alcohol content, the higher alcohol content and sensory evaluation asindicators, and the fermentation process of Dateplum persimmon wine was identified. Thisresearch measured the aroma components of Dateplum persimmon wine and analyzed ofthe aroma characteristics. The test results show that:1.Dateplum persimmon juice had the highest reducing sugar content by combining thetwo methods-extraction with water and pectinase enzymolysis. Best process parameters:Dateplum persimmon was mixed with8times amount of water, and the mixture wasincubated at80°C for2h, and0.10%pectinase was added when the juice became cool, thenthe mixture was incubated at45°C, pH3.5for2h, the reducing sugar content of theDateplum persimmon juice was up to7.49%.2.The test of the selection of yeast strains compared the Angel wine yeast, the Angelhigh temperature wine yeast, the Danbaoli high temperature wine yeast and Danbaoli wineyeast. The test results show that: Angel wine yeast was more suitable for Dateplumpersimmon fermentation. the feimentation cycle was the shortest(8days), and degree ofalcohol(11.5%) and sensory scores(91) were the highest.3.By single factor and orthogonal method, the fermentation conditions of Dateplumpersimmon wine were determined. Namely: the amount of yeast was0.10%, fermentationof the initial pH was3.5, fermentation temperature was25℃.4.This research measured the aroma components of Dateplum persimmon wine andanalyzed of the aroma characteristics. A total of64aroma components were found inDateplum persimmon wine, including20esters,8carboxylic acids,13alcohols,2ketone,16hydrocarbons,2aldehydes and3unknown compound. The aroma components ofDateplum persimmon wine were ethyl, ethyl butyrate, ethyl-2-methyl butyrate, butylacetate,2-methyl-1-butanol acetate, isopentyl acetate, isoamyl alcohol, ethyl caproate,hexyl acetate,1-hexanol, hexyl butyrate, ethyl nonanoate, ethyl octanoate, dl-6-methyl5hepten-2-ol,1-octanol, ethyl caprate,1-nonanol, α-farnesene, naphthalene, phenylethylacetate, ethyl laurate, phenylethyl alcohol, nerolidol3,7,11-trimethyl-1,6,10-dodecatrien-3-ol, ethyl myristate.