The Research And Production Of Sea-buckthorn Ratafia

In this study, based on the use status of the sea buckthorn resources and the distribution of wild sea buckthorn resources in Inner Mongolia, wild sea buckthorn fruit were picked, the yeasts were isolated and selected from them. the part doubtful yeast strain fermentation performance and the fermentation process parameter were studied, the optimal fermentation conditions were fund out, and sea buckthorn fermented mash was treated to reduce acid and clarify, the sea-buckthorn characteristic sea-buckthorn ratafia that conforms to the national standards was made.A total of 21 suspected yeast strains were selected, three strains were selected to carry on the fermentation performance test with the laboratory preservation another three wild sea-buckthorn saccharomycetes (including fermenting power, coherence, bears liquor precision and bears sulphur dioxide ability experiment), definite strain C2-2 is the best. The Strain C2-2 of the fermentation process parameters(i.e. yeast's vaccination quantity, fermentation temperature, the SO₂ Dosages and pectolase Dosages) were studied , the best single factor experimental condition was found out, then four factor three horizontal orthogonal experiments were designed, alcohol and light transmission rate were used as index. best fermentation process condition was: fermentation temperature is 22℃; the pectolase dosages is 200mg/L; the yeast dosages is 15%; the SO₂ recruitment is 80mg/L; in the fermentation the sucrose dosages is 17%; the fermentation time is 10¹5d.Using the best fermentation process condition, the sea-buckthorn juice was fermented. After the fermentation, the total acid content in fermentation fluid was 11.963g/L, because the fermentation unclear wine fluid acidity is not suitable for people to drink and liquor body turbidity and so on, the fermentation unclear wine fluid was treated to reduce the acid and clarify. Acid was reduced with acid chemical reagents, the suitable chemical reagent was C4H4O6K2, K2CO3, Na2CO3, Treatment temperature is 25℃, the time is 3h. the duplicate salty methods was used to reduce acid, according to the results of sensory evaluation, Finalized for the fall of sea buckthorn acid fermented mash has three programs: C₄H₄O₆K₂ and the K₂CO₃,allocated proportion is 7:3, reducing the sour goal is 6g/L; C₄H₄O₆K₂and the Na₂CO₃ allocated proportion is 7:3, reducing the sour goal is 7g/L; C₄H₄O₆K₂ and the Na₂CO₃ allocated proportion is 9:1, reducing the sour goal is 8g/L, three kind of plan each different characteristic.Clarifying method was centrifugalizing, the diatomaceous earth clarifies, Comparison of different methods of treatment, the transmittance and taste, to identify the most suitable to clarify the program: Fermented mash were filtered using vacuum filtration device, the transmittance rate of sea-buckthorn fermentation processing fluid may reach above 90%, the liquor body clarifies transparently,having the gloss, conforms to the national standards.Through above experiment, using strain C2-2 in the best fermented juice processing conditions, by reducing acid fermented mash to clarify treatment, through the sensory evaluation, the brewing of sea buckthorn fruit wine clear and transparent, texture coordinate, Sea buckthorn fruit flavor outstanding wine is complete and meets the national standard of fermented wine.