Study On The Fermentation Technique Of Honey-orange Wine

This paper mainly deals with the result of orthogonal test of pectinase, the effect of different treatment ways of material on wine's sensory quality, comparison of the fermentation properties of different yeasts, the fermentation properties of different dried yeasts, comparison of the fermentation properties of acclimated yeasts and general yeast, and so on. Finally, a set of systematic fermentation technique of honey-orange wine is formed. The research results are showed as following:1,Though the comparison of different treatment ways of material on wine's sensory quality, itshows that the wine fermented by cloudy juice or clarified juice and honey has similar quality.but the wine fermented by cloudy juice has good sensory, which is better than fermentation withclarified juice, So we should choose the cloudy juice fermentation as the fermentation method.2,Though the comparison of the fermentation of different yeasts, the result shows that the winefermented by the yeast of code name Y₁ has high alcohol content, not only the aroma of wine,the aroma of fruit and the sensory quality is better than the others.3,Though the comparison of fermentation properties of different dried yeasts, the result shows that the wine fermented by code name OK dried yeasts has high alcohol content, low residual sugar, and the wine has similar sensory quality with the Y₁ fermented, the aroma of wine is obvious, it approves that dried yeast OK is adapt to ferment honey and orange wine.4,Through comparison of the fermentation properties of acclimated yeasts and general yeast, it shows that acclimated yeasts has better fermentation properties than general yeast, the aroma of wine, aroma of orange and the sensory quality is improved.5,Through the studied of dominant fermentation conditions orthogonal experiment, it shows that the wine fermented by Y₁ yeast has the best total sensory quality, not only its aroma of wine is happy and aroma of fruit is obvious, but also its taste is harmony. The study shows that the optimal pH is 3.6, inoculum concentration of Y₁ is 5%, and the temperature of fermentation is 24-26℃.6,Though the studied by the after-fermentation circle, it shows that when the after-fermentation circle is 3 months, the bitterness of the wine have reduced, and the aroma of the wine id better. 7,The research on reducing bitterness of the wine shows that adding 0.2%-0.4%β-CD has better effect on reducing bitterness, and the aroma of the wine have preserved.The optimum clarification methods experiment shows that adding chitosan-celluloid is optimum method, the amount is 1%-0.1%.8,The research of the stability of the wine shows that the stability of oxidizability, the stability of Fe, the stability of Cu are normal, but protein is not stable, we should add 150 mg/L bentonite, which would make the excessive protein deposit.9,We respectively carried out three groups of intermediate amplified experiment including 10kg, 20kg and 30kg orange juice, the results show that the alcohol content of teach group is above 11 (%, v/v), the total Soluble Solids is about 6.27, the total acid is 6.20g /L or so, and it has good aroma and stable quality. Though the determination of the flavonoids in the wine, we approve that there are plentiful flavonoids in the honey-orange wine, the content of flavonoids is 46.8mg/L,Through systematical researches mentioned above, we decide the optimum fermentation is that:Enzymolysis↓bacteriostaticOrange→select→cleanout→husk→beating and pressing orange→Destroy enzyme→filtrate→modulate→component main fermentation→Change barrel→after-fermentation (3 months)→clarify→fermentationfiltrate→reducing bitterness→allotment→filling→sterilization→cooling→wineThe optimal processing parameter of honey-orange wine is that the initial pH is 3.6, the initial TTS is 22%, the loading capacity of can is 80%, the temperature of fermentation is 24-26℃, the inoculum concentration of Y₁ is 5%, the amount of SO₂ is 80 mg/L, the cyclic of main fermentation is 9 days, the cyclic of after-fermentation is 3 months, and adding 0.2%-0.4%8—dextrin, 1% chitosan-0.1%celluloid, 150 mg/L bentonite.