Study On Brewing Technology Of Pear Wine In Xinli No.7

Pear wine because of high nutrition,low alcohol,good taste,with broad market prospects,become the best choice for deep processing of pear.As a new industry,although China's pear wine industry has a good and rapid development,but there are still many problems need to research.To enriching the types of wine,solve the add resource utilization,Xinli No.7 pear was utilized as raw materials to ferment fruit wine.In this study,the nutrient composition changes during storage,screening of pear wine brewing conditions and physical and chemical and microbial index of pear wine product were studied.The main results are as follows:?1?Select some Xinli No.7 pear with similar size,no mechanical damage,and accordant maturity.In normal temperature,their physiological indexes?including appearance quality,decay index,the weightlessness rate,respiration intensity,Vc content,titratable acid content,soluble solids and so on?were measured.After 20 day from being collected,the color flavor and pulp were good quality.Select some Xinli No.7 pear which has the best nutrition as the raw materials.Fruit hardness were8.2kg/cm²;Decay index were 21%,weight loss were 1.61%;respiration intensity were36CO₂mg/kg.h;the content of V_C,titratable acid and soluble solid was 5.9mg/100g,1.36%,11.64%;Cell membrane permeability was 35%.?2?The brewing experiment of Xinli No.7 pear is:the best conditions for pectinase are pH 3.5,1%enzyme liquid addition amount is 0.15%,45?,for 60 min.The best primary fermentation strains is Angela RW fruit wine yeast,in 22?,with quantity of 100 mg/L,and the optimal initial 4.0.The amount of sulfur dioxide is 100mg for 8 days.The environmental temperature for secondary fermentation is at 15?.Natural clarification is the best way to clarify.The resulted pear wine has good stability and has the typical style of pear wine.?3?Xinli No.7 pear wine brewing pear juice clarification,screening of yeast species,SO₂ addition,yeast addition,pre-fermentation,post-fermentation,pear wine clarification,pear wine stability and sensory evaluation of pear wine were tested.The results showed that the alcoholicity of pear wine was 12.3%?v/v?,the content of SO₂was 6.4mg/L,the content of methanol was 77 mg/L,the content of sugar was 3.2 g/L and the total acid content was 4.75 g/L.By means of atomic absorption spectrophotometry The content of copper in pear wine was 0.21 mg/L and the content of iron was 1.78 mg/L;the total number of colonies in pear wine was<1CFU/mL,the coliform group was<3.0 MPN/mL,no Salmonella and Staphylococcus aureus.All are in line with the green food·fruit wine industry standards index requirements.