Research On Brewing Technology And Kinetics Of High-alcohol Cherry Wine

High-alcohol cherry wine refers to the use of fresh cherries,inoculated with high concentration of ethanol resistant yeast fermentation,so that its alcohol is significantly higher than the alcohol of ordinary cherry wine strong wine.In this study,YANTAI highquality cherries were used as raw materials to carry out fermentation process,liquor quality improvement process and fermentation kinetics.The research contents and results are as follows:1.The effects of five factors including the type of yeast,fermentation temperature,acidity,concentration of mash and concentration of SO2 on the alcohol quality of high-alcohol cherry wine were studied.The results showed that the order of the influence of five factors on the alcohol content of high-alcohol cherry wine were: types of yeast > mash concentration > fermentation temperature > SO2 concentration > acidity.high-alcohol cherry wine best fermentation process parameters for vaccination RMS2 yeast,fermentation temperature 28℃,adjust the acidity of 4.2 g/L,mash concentration of 320 g/L,to control SO2 concentration of 40 mg/L,The result of ethanol concentration is 18.50% v/v.2.The maceration process,high mash mixed yeast fermentation and cherry selection were studied independently.(1)the effects of maceration method(temperature),maceration time and maceration ethanol concentration on the quality of cherry wine were studied,The order of its influence is the maceration temperature > maceration ethanol concentration > maceration time,Optimal maceration process of conventional maceration 28 ℃,maceration time 48 h,maceration ethanol concentration is 20% v/v.the sensory score is 92.33.(2)The effects of producting aroma saccharomyces,saccharomyces and inoculation ratio on the quality of high-alcohol cherry wine were studied respectively.The primary and secondary order was producting aroma saccharomyces > brewer’s yeast > inoculation ratio.The best way of mixing bacteria was producting aroma saccharomyces E2,brewer’s yeast RMS2,and saccharomyces cerevisiae inoculation ratio is 1:10,and the sensory score was 96.89.(3)the total phenol content,hydroxyl radical(HO·)scavenging rate,total acid and total sugar in 10 kinds of cherries were determined,and it was found that there were significant differences among cherry varieties.According to the requirements of high total phenol content,high hydroxyl radical scavenging rate and low total acid content,early big fruit cherries were selected as the varieties suitable for brewing high-quality high-alcohol cherry wine alone.3.On the basis of the above tests,the obtained optimization process was used to conduct amplification tests,collect data,conduct nonlinear fitting,and obtain model parameters and model equations.The model equations as:(1)the bacteria(yeast)growth kinetic equations;(2)the principal product(ethanol)generate the kinetic equation;(3)kinetic equation of substrate(total sugar)consumption.The R2 of the three model equations were 0.9982,0.9977 and 0.9961,respectively.The fitting value of alcohol content was 18.23% v/v,and the fitting value fitted well with the test value,indicating that the model was highly feasible.