Study On The Industrial Fermentation Technique Of Honey-mulberry Wine

Using mulberry and honey as materials and adopting microbiologic fermentation technique to produce wine can combine the two materials' nutritive value and healthy function, accord with "green food" as well as "functional food "consumption trend, enrich the species of wine market and has important theoretical and practical values.This paper mainly deals with the influence of pectinase on juice extracting of mulberry pulp, the comparison of different methods of adding sugar and material treating, the selection of excellent fermentation yeast, making certain of the dominant fermentation technical parameters, clarification experiment of raw wine, product stability experiment and intermediate amplified experiment so on. Finally, a set of industrial fermentation technique of honey-mulberry wine is formed. The research results are showed as following:1, The influence of pectinase on juice extracting of mulberry pulp studied by the orthogonal experiment, it shows that the sequence of primary and secondary factors affecting automatic drops yield are the adding content of pectinase, the acting temperature and time, among them the adding content of pectinase has significant effects on the index. The optimal condition of juice extracting are: the adding content of pectinase is 0.4mL pectinase liquid per kilograme mulberry pulp, the acting temperature is 35℃, natural pH, the acting time is 100min. Under this condition, the automatic drops yield is 13.826%, which is 2.2 times to CK.2, Through comparison of three adding sugar methods during fermentation process, we decide using the method, which is the sugar content is adjusted to 20% at first, when falling to 9% it is supplied upto 20%. Finally, the alcohol content of raw wine could reach 15 (%, v/v). 3, Through comparison of different material treating methods, the results are: Raw wine fermented by cloudy juice or clarified juice and honey has high alcohol content, low residual sugar, and good sensory quality, which is better than fermentation with pulp; Besides, raw wine fermented by cloudy juice has more evident aroma and more plentiful taste than wine's fermented by clarified juice. So we should better adopt the cloudy juice fermentation as the fermentation method. 4, Through comparison of fermentation properties of four yeasts including Y₁, Y₂, Y₃ and Y₄, the raw wine fermented by Y₁ yeast has the best total sensory quality among them, not only its aroma of wine is happy and aroma of fruit is obvious, but also its taste is harmony. 5, Through single factor and orthogonal experiments, the optimal condition of dominant...