Study On The Processing Technology Of Actinidia Arguta Wine

Adopting Actinidia arguta as material to produce fermented wine can solve the problem of Actinidia arguta storage, open up new field for our country' s Actinidia arguta resource utilization, enrich the wine species of market, so it will have a broad market prospect, get remarkable economic benefit. This paper focuses on processing Actinidia arguta wine of high quality, Carbonic maceration was conducted with traditional vinification, mainly deals with the juice clarification conditions, the selection of fermentation mode, The variation of ingredient in Carbonic maceration period, clarification methods of raw wine, Sensory quality of Actinidia arguta wine and so on. the research results are showed as following:1 Through single factor and orthogonal experiments, the conditions of Pressing out the juice are: pH 3.6, pectinase adding 0.08%, time 9hour。2 The juice of Actinidia arguta was clarified by adding pectinase 50, benotonite 700 mg/kg and PVP100 mg/kg, time4 hours, transmittance of clarified juice was above 91%; The raw wine of Actinidia arguta was clarified by adding benotonite0.16% and transmittance of clarified raw wine was above 94%.3 Through single factor and orthogonal experiments, we get the optimum conditions of Carbonic maceration dominant fermentation are: fermentation temperature 20℃, inoculation volume 0.04%, optimum initial pH3.2。4 Carbonic maceration was conducted with traditional vinification as following: the total acid of former was morel 8.5% than later in falling scope, the pH of the former was more0.17 than the later in rising failing scope, the ethyl acetate and total ester of the former were more 0.07g/L and 0.2g/L than the later.5 The sensory quality of Actinidia arguta wine was further improved than traditional vinification; the wine making by Carbonic maceration were harmonious and had flower and fruit aromas, while the wine making by traditional vinification were raw and harsh.In conclusion, carbon maceration was more suitable for actinidia arguta wine-making due to the higher acidity of materials, carbonic maceration could increase the quality of wine from imperfect actinidia arguta.The processing of actinidia arguta wine--making by carbonic maceration was as follow: actinidia arguta→selection→cleaning→Carbonic maceration (CO₂)→Pressing out the juice (SO₂ mg/kg, pH 3.6, pectinase adding 0.08%, time 9hour)→actinidia arguta juice→clarification(pectinase 50, benotonite 700 mg/kg and PVP100 mg/kg, time4 hours)→ingredient adjusted(suger20%)→ferme ntation(fermentation temperature 20℃, inoculation volume 0.04%, optimum initial pH3.2)→sepration and taking wine→after fermentation(10～15℃, 15days)→maturation→clarification(benotonite0.16%)→filtrate→bottle...