Raspberry Wine Yeast Screening And Optimization Of Fermentation Conditions

Raspberry is a third-generation fruit; it is a good nutrition and health foods which is rich innutrients. Raspberry wine is one of the characteristics of products that is featured wine has health carefunction. Production raspberry wine is a good way of deep processing, it can create a good economicand social benefits. However, because that the study focused grate wine on the international aspects ofwine, the raspberry wine has less research led to no special brewing yeast for raspberry wine and thereis no a full-fledged system is superior fermentation conditions, so that quality and value of raspberrywine is difficult to be raised. In this study, screening and optimization of fermentation conditions ofyeast as the main research content in gathering a large number of yeast species were screened dedicateda good raspberry wine yeast, brewing yeast species and thus raspberry wine for in the brewing processfermentation conditions were optimized to achieve the best strains, optimizing fermentation conditionsraspberry wine brewing the highest quality, in order to provide some technical reference for high-qualityresearch and development of raspberry wine.This research on screening methods of yeast such as, the first, people collected a large number ofyeast species, yeast and fermentation tolerance test force alcohol, SO2, and other relatively low pHvalue test for screening, and screening the resulting strains Antis Mali A city yeast company YM,YMS-1, YMS-2simulation yeast fermentation raspberry wine production, through the correspondingalcohol products, soluble sugar content and physicochemical and sensory evaluation indicatorsdetermine the best strains. The main research method on optimization of fermentation conditions are:development of raspberry wine sensory quality rating criteria based on wine, cider and some winesensory quality score, re-use screening carried out excellent raspberry wine yeast fermentationsimulation test, the temperature, pH value, the amount of yeast added three factors quadratic regressionorthogonal rotation test, consisting of15people tasting team conducted a comprehensive score, andeffect analysis and optimization of fermentation conditions for portfolio analysis, to determine theoptimum fermentation conditions.Through experimental research, the author collected172kinds of yeast after fermentation tolerancetest and comparison test by alcohol, SO2, low pH value, the advantages of one kind selected yeastLY-25, LY-25and AB Maury Yeast Cheng yeast company YM, YMS-1, YMS-2yeast fermentationsimulation raspberry wine production, the author determined raspberry wine brewing yeast strainsYMS-1after a comprehensive comparison and worked out a raspberry wine sensory quality scoringcriteria according to wine, cider, other fruit wines and other sensory quality Grading; throughtemperature, inoculums,pH value three factors and five levels quadratic regression orthogonal rotationtest, analysis of variance, effect analysis, the optimal combination of sensory analysis and chemicalanalysis to determine the temperature, inoculums, pH value and the interaction of temperature and pHvalue on the quality of brewed raspberry fruit wine affect the size of the relationship and the bestfermentation conditions, and the author aslo verified the correctness of the strain screening. The result is:YMS-1raspberry wine brewing yeast is the most dominant bacteria, the raspberry wine fermentation conditions are optimal temperature is25℃, inoculums is10%, raspberry wine pH value is3.40, theuse of standards developed sensory quality score is93.5points.