Study On The Processing Technology Of Huanghua Pear Wine With Free Yeast

Adopting Huanghua pear as material to produce fermented wine can solve the problem of Huanghua pear storage,open up new field for our country' s pear resource utilization,enrich the wine , species of market ,so it will have a broad market prospect,get remarkable economic benefit .This paper focuses on processing Huanghua pear wine of high quality ,mainly deals with the juice clarification conditions ,the effects of pretreatment on product quality .selection of fermentation mode and excellent fermentation yeast ,making certain the dominant fermentation processing parameter .selection of after fermentation conditions and clarification methods of raw wine,adjustment experiment of wine,product stability experiment and so on ,the research results are showed as following:1. Through comparison of different fermentation methods, clarified juice fermented wine produces high alcohol concentration, the sensory quality of raw wine is good , which is better than fermentation with peels and cloudy juice fermentation .So we adopt the clarified juice fermentation as the fermentation mode.2. Through comparison the effects of pretreatment on product quality ,we decide using 10g/lVc solution pre-treats pear ingot, doing this can prevent the pear ingot browning. The product sensory quality is the best after seven days' fermentation.3. Through single factor and orthogonal experiments, the optimum conditions of pectinase clarification are: pH 3.5 ,1% pectinase solution adding 0.15%,45℃,50 minutes.4. We get the optimum conditions of dominant fermentation are: adopting B(1596) yeast, fermentation temperature 20℃, inoculation volume 7%, optimum initial pH3.1~3.4, volume-loading 80%, SO2 100mg/l, circle eight days.5. We obtaine the after fermentation temperature and time are 10~15℃, 14 days.6. Through some kind of clarification experiment, the bentonite clarification is the optimum mode, adding 0.16%.7. The adjustment parameter of Huanghua pear fermented wine are: alcohol concentration (v/v)13%,total sugar contents 50g/l,total acid contents 5.5g/l.8. We find that the wine is instable in protein and wine stone at the stability experiment. The protein instability can eliminate by adding 0.30gA bentonite. Adding minute soluble tartrate in wine induces the producing and settlement of crystal, then keeps it at -5℃ seven days, the wine stone stable pear wine can be obtained.9.The processing technology of Huanghua pear fermented wine are : Huanghua pear →selection, washing →cleavage breakage→pretreatment→squeezing juice →pectinase clarification(pH3.5,1%pectinase solution adding 0.15%,45℃,50minutes)→dominant fermentation (1596 yeast, temperature 20℃,inoculation volume 7%,optimum initial pH3.1~3.4,volume loading 80%,sulfur dioxide 100mg/l,circle 8 days )→seperation and taking wine →after fermentation(10~15℃,14days)→seperation and disgorging→maturation→clarification (bentonite adding 0.16%)→filtration→adjustment→bottle...