Study On Fermentation,Aging And Clarification Processing Technology Of Red Bayberry Wine

This thesis conducted a systematic study of the fermentation processing technology of red bayberry wine,and methanol and fusel oil content in the red bayberry wine was determined during processing,and clarification process of red bayberry wine were studied.The processing technology has been industralized.The main results were summed up as follows:(1)Comparing the characteristics of Candida utilis CU-6,angel yeast BV818 and angel yeast RV171,Determined that the volume proportion of Anqi BV818 to Candida CU-6 was 1:1,they was suitable for mixed fermentation.The alcoholic fermentation was optimized by single factor experiments and response surface methodology.With the conditions of 24g/100g sugar content,4g/L polypeptide addition,pH 3.8,0.3%inoculation volume(the volume proportion of Anqi BV818 to Candida CU-6 was 1:1),40 mg/L SO2,and 24 ℃ fermentation for 7 days,the alcohol in wine reached 12.5%vol,total ester reached 3.16mg/L.Methanol was not detected before and after aging.Fusel oil content after aging 60 days was reduced to an appropriate level,and the flavor and taste were good.(2)Methanol and fusel oil in fermented and aged red bayberry wine were investigated using gas chromatography,aiming to understand the changes of methanol and fusel oil during aging.Results showed that there was no methanol in fermented red baybery wine.The content of fusel oil in the red bayberry wine was 290.375mg/L that was a reasonable content.Methanol was not formed during aging.The content of fusel oil,isobutyl alcohol,phenethyl alcohol and benzyl alcohol in the red bayberry wine aged 15d were significantly decreased.Continuously age to 60d,the content of isobutyl alcohol exhibiting bad flavor was still significantly decreased while the content of phenethyl alcohol and benzyl alcohol exhibiting aromatic flavor had less change.Further aging,the content of fusel oil and composition were basically stable.These means that 60d aging period could effectively change the red bayberry wine to soft.The established determination method of methanol and fusel oil in red bayberry wine had high precision and accuracy(RSD was 1.02%-4.27%),and the recovery of standard addition was 94.091%～100.515%.(3)Study the red bayberry wine clarification effect on different clarifying agent,the results showed that chitosan had better clarifying effects..Through optimization test,The optimization condition of chitosan with bayberry wine was 0.8g/L chitosan dosage,1.5h processing time,40℃ processing temperature.Red bayberry wine after chitosan clarification,the soluble solids,alcohol content,total sugar and total acid were relatively the same.Red bayberry wine treated with chitosan contains a little tight precipitation,obvious interface,clear supernatant fluid,clear color,smooth quality.