Study On Optimization Of Brewing Technology Of Wild Kiwifruit

This paper studies the key control points in the brewing process by studying the wild kiwi fruit in Foping,Shaanxi Province,in order to provide theoretical guidance for the production of wild kiwi wine in this area.The main findings are as follows:1.The average fruit weight of wild kiwifruit is 26.20 g/L,the sugar content is 80.50 g/L,the total acid is higher?18.75 g/L?,Vitamin C Contentences?1986.56 mg/kg?.When the kiwifruit was stored about 12 days after harvest,the maximum value?5.83?of the sugar-acid ratio can be used for wine brewing.The optimum enzymatic hydrolysis conditions were obtained by the single factor and orthogonal test of pectinase to the wild kiwi fruit juice:the amount of pectinase was 60 mg/L,the enzymatic hydrolysis time 6 h,the enzymatic hydrolysis temperature was 45?.At this condition,the juice yield can reach the maximum value?57.36%?,and the loss of Vc is relatively low.2.By comparing the fermentation of wild kiwifruit wine with different fermentation methods.The results showed that:skin fermentation process can increase the aroma of wild kiwifruit wine species and content,and kiwi's own characteristic aroma retention of the best effect,and can take the skin fermentation process to overcome the wild kiwifruit juice rate is low,the difficulty of extracting juice and so on.3.The optimum fermentation conditions of wild kiwi wine were obtained by three factors quadratic current rotation revolving design,in response to sensory scoring:fermentation temperature was 18.25?,fermentation initial pH was 3.70,the amount of SO₂ was 70.70 mg/L.The aroma of kiwi wine was enriched by stirring rod adsorption method,14 kinds of characteristic aroma components in the wild kiwifruit wine were determined,the regression equation established between characteristic aroma and fermentation parameters found that aroma matter content is closely related to the fermentation conditions.4.Using D314 weak alkaline macroporous resin to treat fermented fruit juice and fermented wine under the same conditions to do acid reduction treatment,through its determination of organic acid content,aroma composition,combination and sensory evaluation of the differences between indicators can be drawn:D314 can reduce the wild kiwi wine titration acid?18.26 g/L.?to the 7.55 g/L.The content of organic acid in the wine of deacidification before fermentation reduced effectively.Deacidification after fermentation not only reduce the ontent of organic acid,but aroma loss is relatively small,and the sensory evaluation of the overall balance is higher.