Study On The Process Of The Fermented Lotus Wine

Research on the subject of a lotus wine brewing process,add new ideas to thetransformation of the lotus industry. First of all,with eight Lake lotus roots as rawmaterial,Study on the preparation of lotus root clear juice;Second,by comparing thedifferences of three strains of yeast colony and morphology,filter out a strain of yeastwhich can be suitable to fermente lotus wine;Third,based on the single factorexperiments,explore the best fermentation parameters for that yeast of producing thelotus wine by using the orthogonal experiment design;Finally,study on7kinds ofclarifiers and compound clarifiers formed by themselves to clarify the effect of thelotus wine,select a best scheme to clarify the lotus wine. The main results of theresearch as follows：1.The research shows in the preparation of lotus root clear juice：The optimumdosag of1g/L amylase solution is14mL;The optimum dosag of glucoamylase activityof100,000units is150U/g;Store the lotus root clear juice added SO₂to80ppm.2.Screening of yeast strains：By comparing the laboratory of three strains of yeast,filter out a strain of yeast C1to apply to the fermented lotus wine. Experiments show：C1strain can be at a faster rate to start fermentation. The fermentation process is morestable. When to reach in the highest concentration of microbial number,microbialnumber is relatively minimal. Sugar consumption for the growth is minimum and weget the highest yield of alcohol at the same time. The lotus wine have a higherevaluation.3.Optimization of fermentation conditions：Study on5factors to effect on the lotuswine quality for the amount of yeast inoculation,the initial pH value, sugar degree,temperature and （NH₄）₂SO₄. The optimization of fermentation conditions is thevaccination of8%, the initial pH value of3.6,the sugar degree value of21%,thefermentation temperature for20℃,adding （NH₄）₂SO₄to2mg/L,the fermentationcircle is7d.When to repeat three times of the experiment in the optimization offermentation conditions,we find that the comprehensive evaluation of the originalwine is in90points. Experts recognized the lotus wine taste and the experiment can berepeated and stronger.4.Optimization of clarifying conditions：The study found the optimum additionquantity of7kinds of a single clarify is carrageena for two out of10,000,diatomitefor four out of10,000,bentonite for one thousandth,PVPP for three out of10,000, gelatin for50ppm,egg white powder for five out of10,000,chitosan for three out of10,000,the ability of PVPP to clarify lotus wine is the worst. Optimum dosage ofvarious components of compound clarifiers in the group： Bentonite-gelatin ofcompound clarifier is formed by bentonite for eight out of10,000,gelatin for40ppm;Bentonite-chitosan of compound clarifier is formed by bentonite for seven out of10,000,chitosan for twenty-five out of one hundred thousand;Gelatin-chitosan ofcompound clarifier is formed by gelatin for35ppm,chitosan for twenty-five out of onehundred thousand;Bentonite-chitosan of compound clarifier is the best in the effect ofclarification of lotus wine,light transmission rate can reach94.6%;After clarification,lotus wine seem to loot at golden brown,clear and transparent,pure wine,delicate andelegant,full body,strong sense of mellow,sweet and sour coordination,strongpalatability,typical clear,good style,alcohol content for11.10°,tatol amount of sugarfor1.6g/100mL,total acid for4.35g/L,total sulfur dioxide for equal or lesser than150ppm,total number of bacterial colonies for equal or lesser than30cells permilliliter,coliform group for equal or lesser than2cells per one hundredmilliliter.Pathogens are not checked out.