The Research Of Production Hawthorn Wine And Deacidification Process

The organic acid is an indispensable component in the fruit wine that could improve the colour and taste of the wine to make the drink become full bodied,unique flavor wine.While a piece of wine made by hawthorn fruit has high levels of acid which makes heavy acidity and cover the smell of alcohol and fruit.The paper focuses on the process of brewing hawthorn wine and decomposing organic acid in drink.The thesis comprises three parts: the process of brewing hawthorn wine and the condition and metabolic process of yeast decomposing organic acid and compared with other deacidification methods.By the single factor experiment and response surface experiments,the best brewing process of hawthorn wine was definite.It is found that the best radio of material to water was 1:3,the most suitable of inoculation quantity was 7.8% and optimal temperature was 27℃.The wine tasted well and fruity coordination under the condition to product the hawthorn wine but the organic acid was in a high level compared to other fruit wine in order to judge the production was 76.7.When experimented with yeast to decompose the organic acid,the first step was screening a proper cell from nature.The next step was to create the growth curve of the yeast.The last step was to measure the various condition including: the optimal temperature、the speed of shaker,the most suitable of inoculation quantity and the fermentation cycle.The concentration of organic acid in Hawthorn wine was decomposed by a strain of yeast which was screened by the author.The result was that the temperature of shaking table was regulated to 28℃ and the oscillation rate was regulated to 180r/min with 13% inoculums in the wine,when the fermentation period was controlled in 72 h.Both the total acid and citric acid were reduced by 59.69% and64.01% relatively.This low-cost method should be chosen compared with chemic neutralization and resin adsorption.The chemic method was simple to operate but with havoc the liquid condition.The resin adsorption would bring about a lot of discordant taste.