Study On Technology Of Reducing Acid And Removing Astringency Of Papaya Wine

Papaya belongs to papaya genus of Rosaceae,which is a precious fruit resource integrating processing,edible medicine and ornamental.In order to make full use of papaya resources,papaya wine has been developed in recent years.Due to the high acidity and astringency of papaya itself,the problems of high acidity and astringency appeared after fermentation,rough taste and poor quality.It is necessary to establish a set of methods suitable for reducing acid and removing astringent of papaya wine to solve the above problems and further improve the quality of papaya wine,so as to provide guidance for the production of papaya wine.The papaya wine fermented from wrinkled papaya was studied in this study.Based on the systematic analysis of the types and contents of organic acids in papaya wine,the changes of total acid,p H,total triterpenoids and sensory evaluation were determined.Physical and chemical acid deacidification methods were used to reduce the acidity of papaya wine,and the suitable acid deacidification combination was found.Taking tannin,chroma and sensory evaluation as indexes,different deastringent agents were used to deastringent papaya wine,and a suitable deastringent method was found.The main results are as follows:(1)This experiment studied the effects of different acid-reducing methods on the acid-reducing effect of papaya wine.Using chemical deacidification method,different concentrations of chemical reagents were added separately to deacidize.The results showed that although all the main organic acids in wine decreased to different degrees,and the total triterpenoid content did not decrease significantly,they could not meet the requirements of acid reduction.Physical deacidification method,namely ion exchange resin deacidification method is adopted.Physical and chemical combined deacidification method is adopted,namely,low temperature freezing deacidification method.The results showed that low temperature freezing method could further reduce acidity,but D314 resin was not suitable for reducing acidity of papaya wine.On this basis,potassium carbonate,potassium bicarbonate and potassium tartrate were selected as compound deacidifiers for combined deacidification,and the acid deacidification process was obtained: potassium bicarbonate(0.5g/L),potassium carbonate(0.5g/L),potassium tartrate(5.0g/L)combined with low temperature cold treatment(0?-4?)was appropriate.(2)Study on deastringency technology of papaya wine.In this experiment,the effects of casein,PVP,macroporous adsorption resin and gelatin on wine deastringency were investigated,and the following conclusions were drawn: among the four adsorbents,PVP and gelatin had obvious effect on wine deastringency,and the optimal dosage was 1g/L and 2g/L,respectively.The results showed that PVP and gelatin were more suitable for the deastringency of papaya wine.The tannin adsorption of papaya wine was studied by gelatine and PVP.Based on sensory evaluation,single factor and orthogonal experiments were carried out on the conditions of compound deastringent.The results showed that the deastringent process of papaya wine was as follows :PVP 0.5g/L,gelatin 0.5g/L,treatment temperature22?,treatment time 4h.Under these conditions,the sensory index of papaya wine was better.(3)Study on compound technology of reducing acid and removing astringency of papaya wine.After acid reduction,the wine was adsorbed at 22? at 150 RPM for 3h.After comprehensive sensory evaluation,absorbance and tannin content,the optimal gelatin addition amount was found to be 0.8g/L.(4)Clarification and stabilization of papaya wine.By adopting the single clarifying agent(chitosan,bentonite)and compound clarifying agent(gelatin-silicasol)to clarify the test results show that the papaya wine in a single clarifying agent,chitosan is an ideal clarifying agent,the best addition amount of 0.4 g/L,pervious to light at a rate of 97.5%,clarify fast,effect is good,but it shows the recovery rate is low,the cost is higher.Compared with single clarifying agent,compound clarifying agent gelatine and silica sol have better clarifying effect,the best amount of gelatine is 0.05g/L,silica sol 0.25g/L,and the transmittal rate can reach 97.9%.After clarification,the stability of the wine body is increased,the wine body is shiny,and the aroma is rich.