Study On Fermentation Technology Of Wild Malus Baccata(L.) Borkh Wine

This paper studies how to make malus baccata(L.)borkh wine in anthocyanins,phenols and other beneficial substances to get a large number of dissolution,and malus baccata(L.)borkh wine fermentation conditions forresearch work to improve wine quality,the human body contains more beneficial nutrients.The extraction of mangosteen juice is carried out by enzymatic method combined with microwave-assisted technology.First,by comparing the effects of enzymatic hydrolysis,fruit juice enzymes were selected as hydrolytic enzymes from pectinase,cellulase and fruit juice enzymes;then single-factor experiments were carried out with enzymolysis time,enzymolysis temperature and enzyme addition amoumt,and then Orthogonal test was carried out,using anthocyanin and total phenol as indicators to determine the optimal enzymolysis parmeters:enzyme hydrolysis time 60 min,enzyme hydrolysis temperature 60 ?,enzyme hydrolysis addition amount 0.2g/L.In order to further improve the dissolution amount of anthocyanins and phenols in the bergamot juice,the ultrasonic method and the microwave method are compared.Through experiments,the microwave method has a better effect.Then,a single-factor experiment was carried out on the microwave method.The selected factors were microwave processing time,microwave processing times and microwave power,and the response surface design was carried out based on the best single-fator conditions.The microwave time was 27 s,the microwave frequency was 2times and the microwave power was 630 w.The dissolution amount of anthocyanin reached the highest peak of 532.5mg/L.After enzymatic treatment and microwave treatment of malus baccata(L.)borkh juice for fermentation experiments,by four different yeast Saccharomyces cerevisiae of Anqi efficient,wine yeast,wine yeast 31414 and wine yeast 1465,for tolerance experiments 1465 wine yeast has good tolerance,and finally selected the 1465 yeast fermented malus baccata(L.)borkh juice.In the main fermentation process by the different initial sugar content of malus baccata(L.)borkh juice,fermentation temperature,the initial inoculum were screened for univariate optimal conditions of fermentation temperature single factor is 25?,the initial sugar content of 18°BX,8% inoculum.By the three factors and three levels of orthogonal experiment to select the best combination of fermentation to fermentation alcohol as the indexes to get the best combination of fermentation temperature 26?,the initial sugar content 19°BX,7%of the amount to be vaccinated 12.1° alcohol to sensory score for the study of indicators in the best combination for the fermentation temperature of 26 ?,the initial sugar content of 18°BX,8% inoculum derived from sensory score of 94.8.After the wine of post-fermentation clarification,in There are four way to clarify the wine,the natural clarification,centrifugal clarification,diatomaceous earth filtration,gelatin clarification to clarify.Select the best way to get light transmittance as malus baccata(L.)borkh wine clarification method,the final choice diatomite filter material as a clarification of wine,get the light transmission rate of 35.6%.