Improvement Of Technology Of Being Soaked Bayberry Wine And Research Of Fermented Bayberry Wine

Bayberry fruit has a high nutritional and economic value. And the wine ofbayberry is very popular. But there is server issues that bayberry wine gets turbid andfades after a period of time，and the type bayberry wine fermentation process is poor.This article is based on Bayberry as raw material and studyed the sediment ofbayberry wine, and the stability of anthocyanins to analyze the reason, and thenchange the process of soaking bayberry wine to get stable bayberry wine.And studyfermented wine process.Bayberry wine was centrifuged high-speed to obtain sediment, and theprecipitated material was dried in Vacuum oven，and then analyze sediment contentof protein, pectin, etc. The results showed that: the content of sediment in thefinished bayberry wine is2.55g/L, in which pectin content is30.08mg/g, proteincontent is24.50mg/g, total phenolic content was62.80mg/g.Extract of bayberry anthocyanins by60%ethanol which pH is3, and purify bymacroporous to obtain anthocyanin. Anthocyanin stability were measured undernatural light, different temperatures and different concentrations of manganese ions,the results showed that: anthocyanin is extremely unstable in natural light, rapiddegradation; while the lower the temperature, the stability of the anthocyanin isstronger; when manganese ion concentration is0.5mmol/L, the degradation amount is35%and the relative degradation of anthocyanins is slowest.Soaked red bayberry wine adding EDTA or pectinase, and clarified wine bychitosan, bentonite, diatomaceous earth, egg whites, and gelatin. Their results showedthat the optimum soaking process is the process of adding EDTA and clarification bygelatin. The transmittance of bayberry wine is85%after6mounth. To deploy thebest soaked red bayberry wine, and when the Condition is that cyclamate amount is0.85mg/ml, mixed acid dosage is0.75mg/ml, mass ratio of citric acid and malicacid is1:1, bayberry wine taste best. Respectively bayberry Myrica juices with meat and purees were alcoholicfermented, the result shows that juice yield fermented by bayberry fruit puree withmeat was79.0%, higher than the bayberry juice fermented juices, but transmittanceof wine fermented by bayberry fruit puree with meat is77.6%, lower than bayberrybayberry juice obtained original wine.