Study On The Processing Technology Of Red Raspberry Dry Wine

Raspberry belongs to the rose family rubus,also calls Tuopan,Malin Fruit and so on.Distributes in the temperate zone and the frigid zone area,the European and American various countries cultivation had over a hundred year history,in our country for recent years emerging green fruit.The raspberry fruit nutrient content is very rich,has the good health care function.Raspberry besides fresh food,but may also process many products,at present in the market the common product includes:The candy,the canned food,the fruit jelly, the jam,the concentration fruit juice,the wine(including compound wine,configuration wine),the fruit punch and the compound drink and so on.Raspberry wine aspect only has about its sweet wine(tasty wine) the report,the dry wines are few,and the stability is bad,the luster is deep,the fruit fragrance is insufficient.This article uses the hot dipping on the raspberry for the first time,effective prevented the wine oxidation,the wine chromaticity to be high,the volatility acid content was low,improved the raspberry liquor quality.This article mainly proposes the craft to the raspberry hot dipping,the raspberry juice system takes,the fermentation condition's determination,the original wine clarifies the technology,the raspberry wine tastes, the qualitative index of the raspberry wine and so on to conduct system's research,the test result is as follows:1 The best hot dipping technological conditions are:65℃,20min.2 The best technological conditions that presses out the juice using pectolase are:The pectolase recruitment 0.07%,in 35℃,enzymolysis 2.5h,leave the juice rate is 83.2%.3 Select the An grape wine yeast as the best yeast to fermentation raspberry wine.The best fermentation condition is:The vaccination measures 0.04%,pH3.0,the temperature 28℃.4 Select gelatin as the best clarifier of the original wine,the recruitment is 0.02%.5 Through with the traditional zymotechnics contrast,after selecting the hot dipping raises,presses out the juice ferments to do raspberry wine,the luster is bright,the color is rose red,and the fragrance is pure,is a more ideal craft.6 The hot dipping raises brews the red raspberry to do the red qualitative index is:The liquor precision 11.8% (V/V,20℃),total sugar 2.5 g/L(by glucose idea),titrate acid 8.0 g/L(by citric acid idea),wields turns sour 0.5 g/L(by ethanoic acid idea),total SO₂mg/L,drifts away SO₂10mg/L,oozes dry 17g/L,hard 5.0g/L,bacterium total 30 /ml,large intestine bacteria colony 1 /ml.The luster rose pink color,clarifies has the gloss transparently,does not have the impurity;Has the tree berry fragrance,the liquor to be fragrant,does not have different smelly;The micro acid is tasty,pure,perfect coordinated;The liquor body is plentiful,has the raspberry liquor typical nature,the unique style. 7 The best techniques that do raspberry wine using hot dipping method are:The fresh raspberry→chooses the fruit→crush→hot dipping(65℃,20min)→presses out the juice using pectolase(pectolase recruitment is 0.07%,35℃,enzymolysis time 2.5h)→adjust ingredient(the sugar 20%)→ferments(An Qi yeast vaccination to measure 0.04%,pH3.0,28℃,6 day)→Exchange barrel→ferments(15℃～20℃,15 day)→ageing and accelerate ripening(50℃,25day then -6℃,7day)→clarifies(SO₂ recruitment is 50mg/kg,gelatin 0.02%)→filtrate→Sterilize and Bottling→end product...