Research On Optimization Of Key Technology Of Compound Fruit Wine Industrialization

The research of this subject is based on the three natural fruits of Plum,Grapefruit and Prune in Libo County,Qiannan Prefecture,Guizhou Province.The fermentation process of a single fruit wine was first optimized,then the key technology of the composite process was optimized,and the wine was then aged.The full-bodied wine,attractive color,soft and refreshing,fruity aromatic,wine pleasant,nutrient-rich and uniquely-flavored compound fruit wines make up for the shortage of single wine color,aroma,taste and texture and are well received by consumers.The study of this topic can not only comprehensively utilize the nutrition and flavor characteristics of plum,grapefruit and prune,but also can effectively solve the situation of sales difficulty and rotten fruit,improve the added value of fruits,enrich the market varieties.It is of great significance to increase the income of the fruit farmers,enhance the competitiveness of the enterprises and help the local economic development.At the same time,compared with the mature wine production process,there are still many places to explore for the industrialization of composite fruit wine.Therefore,this paper combines the actual production of the enterprise,selects and determines the species of complex fruit wine production bacteria,then explores the fermentation process of the single fruit wine(plum wine,grapefruit wine and prune wine)of the composite fruit wine,and then conducts each single fruit wine,optimize the key technical parameters of the compound industry in order to guide the production of the enterprise.The main results are as follows:(1)According to the appearance and physicochemical indicators of the inspection of plum,grapefruit and prune,the acquisition criteria are stipulated.Based on the study of fermentation time,fermentation degree and sugar lowering rate of the fermentation broth of plum,grapefruit and prune under different strains,the alcohol content,total acid and sensory evaluation were analyzed,and the strain selection and breeding process was optimized.The results showed that the yeast strain BV818 is suitable for the fermentation of plum wine,the yeast strain RV171 is suitable for the fermentation of grapefruit wine,and the yeast strain RV002 is suitable for the fermentation of prune wine.(2)The key parameters of the fermentation process of plum wine,grapefruit wine and prune wine were studied using single-factor and orthogonal optimization experiments.Factors such as physicochemical indicators,microbiological indicators,alcohol content and sensory evaluation after fermentation were investigated and optimized.As a result of the fermentation process,it was found that the optimal levels of composition for influencing the production of alcohol by plum wine,grapefruit wine and prune wine were 0.05% yeast inoculum,initial p H 3.5,fermentation temperature 27°C,yeast inoculum 0.03%,initial p H 3.9,ratio of material to water 2:1,yeast inoculum 0.03%,ratio of material to water 1:1,fermentation temperature 27°C,and the alcohol degree is divided into 13.4%vol,13.3%vol and 12.3%vol under the conditions.All physicochemical indicators and microbiological indicators are in line with national standards,and the sensory evaluation is good.(3)Using brewed plum wine,grapefruit wine and prune wine for compounding,combined with single factor and Box-Behnken response surface optimization experiments,with ingredient ratio,aging temperature and aging time as response factors,and compound fruit wine.Combined with single factor and Box-Behnken response surface optimization tests,with ingredient ratio,aging temperature and aging time as response factors,the sensory evaluation of compound fruit wine was evaluated as the response value,and its composite process is optimized.The results showed that the sensory evaluation of compound fruit wine was 92.6 under the conditions of the furnish ratio of 3:2:1,the aging temperature of 50°C,and the aging time of 60 days,All physicochemical indicators and microbiological indicators are in line with national standards.