Study On The New Technology Of Vallinirm Vitis-idaea Linn Wine

Vallinirm vitis-idaea Linn belongs to Ericaceae(Vaccinium spp.). This kind of berry is nutritious and healthful. Beside as fresh fruit, Vallinirm vitis-idaea can be used as the raw material of many processed food, such as candy, canned food, jelly, jam, quick freezing food, concentrated juice, fruit wine and fruit beverage.The wine made from Vallinirm vitis-idaea Linn is the major product of the processed Vallinirm vitis-idaea Linn in our country. However, the taste and stability of Vallinirm vitis-idaea Linn wine was decreased because of the relatively high content of acid and pigment. And the value of commodity and marketing was reduced.This paper studied the technology of biological acid degradation and biological decolorization of Vallinirm vitis-idaea Linn wine. The results are as follows:1,The malic acid in the Vallinirm vitis-idaea Linn wine was degraded to the alcohol in the fermentation by Schizosaccharomyces pombe. When the inoculum, fermentation temperature and fermentation time were 5%,25℃,and 4day,respecfively,the acid in the wine decreased to 22～26%.2,The optimum fermentation temperature(28℃),pH(3.2),and amount(0.04%) for the application of were determined through orthogonal test.3,The optimum fermentation temperature(28℃),fermentation time(5day) and yeast inoculum(0.02～0.03%) for fermenting Vallinirm vitis-idaea Linn were determined through orthogonal test.4,The physical and chemical indicators of Vallinirm vitis-idaea Linn wine with good quality were as follows: The alcoholicity was 8～10%; The acid content in the wine was 0.7～0.9%; The sugar in the wine was less than 4g/L. At last, the transparent and fragrant ruddy wine was obtained.