The Research On Brewing Process Of Persimmon Wine And Recycling Residue

In this paper, persimmon selected as research material. First observe the content changes of tannin and pectin during ripening persimmon, select a higher maturity persimmon for research Persimmon fruit wine. Process mainly divided into three parts which were prepared clarification of persimmon juice, persimmon deastringenting way and fermentation process, develop appropriate process of persimmon wine brewing. Then the remaining fermentation residue as raw material, through single factor test and response surface optimization test to determine the suitable of tannin and pectin extraction process. The specific test results are as follows:During persimmon ripening process, soluble tannin content decreased gradually. In November, Persimmon tannin content is reduced to 5mg/g or so. Pectin content increased gradually, Persimmon pectin content reach to 20mg/g in November. In the same maturity, tannin content descending order in various parts of persimmon: persimmon leaf> persimmon meat> persimmon skin. Pectin content distribution in descending order: persimmon skin> persimmon leaf> persimmon meat.Persimmon Deastringency modalities, Persimmon which was picked in November must go through Deastringency processing. Carbon dioxide was better than alcohol and natural treatment,in deastringency time and deastringency effect. To clarify persimmon juice, use of soy protein processing while having some deastringency effect, but the juice quality deterioration. Use Ca Cl2 treatment persimmon juice clarification had no significant astringency, but tastes bitter acid. In the process of persimmon clarification juice preparation, press is superior to manual separation in persimmon pulp slurry out rate and texture. The persimmon juice and residue was completely separated, and the resulting yellowish green persimmon juice, astringency fades, juice rate of 55.2%. Persimmon meat is significant astringent, can be used to prepare tannins. Persimmon juice sugar content is around 17°. On the economic level, concentrated way by adjusting the sugar content of juice is better than adding sugar increases the sugar content. The amount of sulfur dioxide control 60 ppm. 1- yeast brewed wine alcohol at 12°, also has fruit flavor, taste overall coordination.Determine the process route is: ripe persimmon â†'squeeze out the pulp, peeled â†'thermal effectsâ†'persimmon juiceâ†'concentrated sugar â†'added 60 ppm of sulfur â†'fermented with yeast 1 â†' supernatant aging â†' persimmon wine. Application of the test process route, liquor rate of 40% to 45%. And brewing wine quality is better than traditional brewing methods. The trial process route proves feasible.Single factor experiment and response surface optimization of tests to determine the residue extracted conditions about tannins from persimmon : in the solid-liquid ratio of 1:20, the ethanol concentration of 30%, extraction temperature 90℃, extraction time of 2.9h, extracted tannin content up to 20.3mg/g under these conditions. Extracting pectin from persimmon residue conditions are: the use of 0.6% ammonium oxalate solution as extraction solvent, solid-liquid ratio was 1:15.6, the extraction temperature is 83℃, extraction time 4.0h, under this condition pectin yield of 8.9%. Alcohol precipitation test conditions: under refrigerated conditions, the alcohol concentration of 60%, to stand at refrigerated conditions 4.0h. After squeezing juice, residue remaining persimmon contains tannin 353.5mg/g, pectin extraction rate of 11.6%. After fermentation, residue contains tannic 120.7mg/g, pectin extraction rate of 23.1 percent.