Study On Fermentation Technology Of Yang Shao Apricot Wine

Yangshao apricots are produced in Mianchi County, east Sanmenxia of HenanProvince, which is one of the famous local specialty.Its fruits are big and juicy, less fiber,moderately sweet and sour, aroma, rich in nutrients, and good processing performance. In thispaper,Yangshao apricot is the main raw material and the special apricot wine yeast isseparated from the naturally fermentation mash of apricot fruit epidermis and its juice andapricot wine fermentation process optimization is analyzed and studied in order to obtainthe unique flavor of Yangshao apricot wine, which provide experience and references for theYangshao apricot processing, while providing help and reference for the development andresearch of other fruit wine. Specific findings are as follows：Taking the naturally fermentation mash of apricot fruit epidermis and its juice as aseparating source, separating35bacterial strain of yeasts. Based on the results of gasproduction capacity and fermentation odor sensory evaluation, the35yeasts were screened toobtain9bacterial strain of yeasts with vigorous fermentation, better fermented smell; on thisbasis, according to the physical, chemical and organoleptic indicators of the fermentationliquor, the9bacterial strain of yeasts were re-screening to obtain bacterial strain XZ7withlarger alcohol production ability, better wine sensory quality. The bacterial strains XZ7werefurther done with cell morphology and biochemical identification to confirm it asSaccharomyces cerevisiae. XZ7bacterial strains were under performance measurement whichresulted that the derived bacteria strain can tolerate up to30%of the sugar content and15%ofalcohol; still grow at40℃, fermentation temperature exceeds30℃, fermentation performancewill decline; SO2concentration to60mg/L, fermentation was better; at pH3.5to4.0fermented better; resulting wine is golden in color, clarification, full bodied, pleasing andharmonious aroma.Taking Yangshao apricot as raw materials and selected bacterial strains XZ7asproduction bacteria, the founding of apricot wine fermentation process is as followed: the bestfermenting way to apricot wine is clarified apricot juice fermentation; and when apricot juiceto water ratio of1:0.5pulped, the fermented apricot wine full of strong aroma but withoutlack of freshness, sensory evaluation scores high. The best conditions for enzymaticclarification of apricot juice were studied, when drawn pectinase addition of0.10%, reactiontime18h, reaction temperature35℃, the obtained apricot juice is clear, transparent,650nm light transmission rate up to the next94.13%. The initial sugar content, initial pH, inoculumsize, temperature effects and other effects apricot wine fermentation important factors werestudied, optimum conditions for apricot wine fermentation are: fermentation temperature25℃, initial sugar content20%, initial pH value3.5, inoculum3%, resulting in this condition,apricot wine after fermented is golden color, appropriate sweet and sour taste, mellow and fullbodied wine liquid,prominent flavor,sensor scores high.