Study On The Change In Component Parts Of Sweet Pear Wine During The Fermentation

The character of most high-quality fruit-wine is typical fruit-scented and wine-scented. All kinds of trace component in the wine are suitable and show the special flavour and perfect style which give people fine sense. High vigour manual pure culture yeast was used to ferment the high-quality fragrant pear juice. The nutrition ingredient of sweet pear was analysised and then, the trace nutrition ingredient and fermented product and flavour ingredient were determined overall. The distribution and the way of treatment of methanol was primarily studied in the course of distillion. The result showed that only the fresh and healthy pears can be processed into high-quality fragrant pear wine. Methanol existed the initial distilled produce in the course of distillion. The content of methanol was lest in the sample of pure juice and increased obviously in the pectinase treated sample and the ried long-term fermented sample. Methanol and fragrant substance decreased obviously after the carbon treated. The effect of carbon treatment was direct radio to treated consistency and time. The thesis provided the certain theory basis for reasonable fermentation technology and fragrant pear wine exploition and provided useful explore for the pear brandy.