Research On Improving The Quality Of Papaya Wine

Papaya is a tropical and subtropical fruits, it has a large production and theplanting area is wide and has high nutritional value. The experiment try to develop ahealth wine for female from Papaya. A series of experiments were conducted. Theexisting problems on the papaya wine are listed as follows:(1),the pectin content inPapaya is high while the juice yield is low;(2), the high content of volatile acid in thewine;(3), the browning problem in Papaya wine papaya;(4), the flavor in papayawine is insufficient. In order to solove the problems,a lot of experiments wereconducted.Firstly, R2, EC118, X16, F5,were chosen as the object Saccharomycescerevisiaes.The experiment compared the characteristics of4kinds of Saccha-romyces cerevisiaes in Papaya wine brewing.After the fermentation the sensoryevaluation was conducted R2yeast score higher, so we made the selection of it as areference Papaya wine brewing yeast. Pectin content in Papaya is high and it willhave significant influence on the juice yield, through the single factor experiment andorthogonal experiment and F test methods.The optimal results were obtained. Underthe temperture of40℃, the enzyme dosage of450ppm and3hours’ hydrolysis time.We get the best hydrolysis conditions.The juice yield reached to72%-75%, whichincreased by more than20%when compared with the control group of no pectinaseadded.Secondly,control of the volatile acid content. Lower temperature help to controlthe generation of volatile acid.Under17-22℃fermentation conditions, the lowestconcentration of volatile acid (0.54g/L) was get.As the temperature growed, theamount of volatile acid generation increased.Suitable starting acidity help control thegeneration of volatile acids, for R2S. cerevisiae, when the initial acidity controlledbetween5.0g/L and6.0g/L(tartaric acid), the lowest content of volatile acidsproduced. Adding60ppm SO2can effectively inhibit the production of volatile acidswithout inhibited the fermentation process of R2S. cerevisiae. Adding the sugar twotimes(160+80g/L) reduced the violatile acids and the content was0.06g/L(acetic acid) higher when compared with the total sugar of160g/L after fermentation(0.54g/L).Thirdly, to inhibit enzymatic browning and non-enzymatic browning,80℃treatment for1.5min with the adding of60ppmSO2, passivated the polyphenoloxidase.In the late fermentation,100ppm of SO2was added to suppress the non-enzymatic browning.Fouthly, Papaya juice ingredients are monotonous and it is difficult to make ahigh-quality wine from a single species. After fermentation the dry extract content ofthe wine reached only16.0-17.0g/L, which was less than the national winestandards (17.0g/L) requirement.Usually the high-quality wine dry extract contentis between23.0-25.0g/L. In order to improve the quality of papaya fruitwine,Longan juice, Mulberry juice, Noni juice and other fruit juices was added for co-fermentation to increase papaya wine taste fullness and dry extract content. Theresults show that when the sugar content of fruit juice from160.0g/L is reduced to45.0g/L,11%Noni fruit juice was added, finally the highest sensory evaluation wasget.The Papaya-Noni wine reducing the total volatile acid and fusel oil and improvethe dry extract content,the taste and the nutritional value of Papaya fruit wine. A lot ofsensory evaluations were conducted through the crowd, and ultimately the Papayawas chose as the wine-based and Noni fruit juice was added in the middle of thefermentation.In such method a more satisfactory Papaya Noni wine introduced.