Study On The Clarifing Treatment And Stability Of Persimmon Wine

Persimmon is a nutrient-rich fruits, rich of sugar, low of acid, and its sweet is living in the first place among the fruits, known as"the most sweet golden fruit". Furthermore, persimmons can be healthy and medical. It is a kind of fruit which has effect of brightening eyesight, soothing skin,and beautifying, and it is hailed as the"fruit of secrad goods". Using persimmon as material, persimmon wine was produced by fermentation method, nutrition and healthy value in line with the state industrial policy, has good development potential. But the urgent need for the existing persimmon wine is to optimize the production process, to clarify and work out an ideal of stability, and at last to obtain persimmon wine with good taste, high degree clarification and stability.In this paper, the conditions was determined: sugar content for the 20%, acidity to pH3.8; 1% pectinase sulution was added in to treat persimmon pulp, 60mg/L SO₂ was plused for sterilization; yeast amount of 1.7×10⁷ per milliliter, the main fermentation temperature to 24℃, fermentation time for 10-14d. Secondary fermentation temperature for 20-25℃, time for 20-25 d.Based on large number of referrences, the process on the production, clarification and stability of persimmon wine was designed in which the feculence in the persimmon wine system was concerned. particularly the effect clarification effect of six kinds of sigle clarifiers such as PVPP, chitosan, egg white, bentonite, tannin and glutin. PVPP, chitosan and bentonite were selected as ideal clarifiers, then they were made into chitosan-bentonite, PVPP- chitosan, bentonite-PVPP and chitosan-PVPP-bentonite, and their clarification effect were studied. Chitosan, bentonite-PVPP and chitosan-PVPP-bentonite wre selected by analyzing clarification effect and cost. Chitosan, bentonite-PVPP and chitosan-PVPP-bentonite were selected by analyzing clarification effect and cost. Then the effect of lowering hydroxybenzene(H) and stability experiments were done, influence on clarification and residual hydroxybenzene of persimmon wine through ultrafiltration and resin. Moreover quadratic equation of every clarifier was set up to provide basis of the theory evaluate effect of clarifier.Based on experiments three criterions has been established: T must be above 95%, residual H lower than 900 mg/L and protein be steady. Compound clarifier chitosan-PVPP-bentonite was selected as the best clarifier for persimmon wine by analyzing clarification effect, lowing H, stability and cost.The results obtained from the mathmatical model and figures were: 1.166% chitosan sulution, 0.06% PVPP sulution, 0.3% bentonite sulution could ensure the lowest content of residual H, the eligibility of very clarified and steady by refrigeration. Through ultrafiltration and resin, the result will be better.