The Pilot Trial Study Of Seahuckthorn Ratafia

This pilot trial was carried out based on small scale trial of laboratory. Through researched technological parameters, we found optimum technology condition which was fitted for the fermentation of seabuckthorn win. These technological parameters included the different proportion, inoculum size, fermentation temperature and supple-sugar technology of of yeast c2-2between ordinary active dry yeast. And the fermented mash was treated by deacidification and clarification to obtain popular seabuckthorn win which would conform to national standards. And we hope to work out a HACCP quality control table for manufacturer of seabuckthorn win.The results showed that optimum technology condition were the proportion7:3, inoculum size15%, fermentation temperature22℃, twice supple-sugar(addition100g/L before inoculation, replenish-weigh70g/L), addition of pectinase200mg/L, addition of SO280mg/L, fermentation time12-15days.In this paper, seabuckthorn fruit juice was fermented by the optimum technology condition. After fermentation, the content of total acid of seabuckthorn win too high to conform to national standards. So we need to carry out deacidification for seabuckthorn win. In the experiment, deacidification of seabuckthorn win was completed by chemical agent. Through the small scale trial in the laboratory, deacidification conditions of fermented mash were deacidification agent C4H4O6K2,Na2CO3and K2CO3, treated temperature25℃, treated time3hours. In fine, two kinds of schemes were determined based on effect of deacidification and organoleptic investigation. One was the proportion of C4H4O6K2and Na2CO37:3, target of deacidification7g/L. The other was the proportion of C4H4O6K2and K2CO37:3, target of deacidification7g/L.We need to carry out clarification experiment, because fermented liquor is turbid. Clarification of seabuckthorn win was completed by clarifying agent. These clarifying agent were gelatin, diatomite, chitosan, pectinase and PVPP. In fine, two kinds of schemes were determined based on luminousness after clarification. One was the0.15g/L chitosan as clarifying agent for commonly seabuckthorn win. The other was the0.3g/L PVPP as clarifying agent for upscale seabuckthorn win.Through the pilot trial, we obtained the technological process which was fitted for producing seabuckthorn win in the small and medium-sized winery. And important control points of the total process was determined. It included purchase, transport, storage, wash, pick, juice, principal fermentation, pouring into fermentation tank, post-fermentation, deacidification, clarification, filtration, sterilization and bulking. And we had worked out a HACCP quality control table. In order to carry out the HACCP quality control system, we obtained a scheme of sanitation standard operating procedure for seabuckthorn win winery. And we obtained a new way which would enhance utilization rate and production efficiency of seabuckthorn to aim directly at low utilization rate and production efficiency in Inner Morgolia. It may provide some basal date for establishing of seabuckthorn win winery in the future.