Research On Persimmon Wine Produced By Fixed Microenzyme And Analyses Of Its Nutritive Value And Hygienic Quality

[Purposes]For the purpose of improving the techniques to brew nutritious and hygienic wine from persimmons with high efficiency and low cost, this study uses appropriate carriers to fix the cells of well-selected microzyme strains and probes into ways to multiply and reactivate the fixed cells. Then the experiment proceeds to find the optimal conditions for producing persimmon wine with fixed microzyme and compare fermentation by fixed microzyme with that by free microzyme. The final stage of the study analyzes the persimmon wine in terms of nutrition and hygiene indicators in order to examine if the persimmon wine produced with fixed microzyme meets the requirements of consumers and relevant national standards.[Methods]This study uses persimmon samples from Nantong, Jiangsu province as its experimental material, from which persimmon wine is brewed. The microzyme isolated from the persimmon orchards in Nantong, Suzhou, Yangzhou and Zhenjiang is bred under ultraviolet radiation. From the culture, four strains are selected, namely, SNS01, SNS07, SNS11 and SNS20. For the purposes of speeding up fermentation, reducing cost and improving flavor of the persimmon wine, the optimal one of the 4 strains is subjected to cell fixation. Experiment is carried out to test the fixation carriers to enhance the reproductive activation of the fixed cells. The optimal producing conditions are studied on temperature, PH level, fermentation time and particle addition quantity. Finally, comprehensive analysis is made on the quality of finished persimmon wine by testing sensory, physiochemical and microbial indexes.[Results]1,The four versions of persimmon wine brewed out of SNS01, SNS07, SNS11, SNS20 respectively under the same circumstances, bear little difference from each other in terms of alcoholicity, acidity, PH value and turbidity. However, sensory indicators show that the wine brewed out of SNS07 is better with regard to color and luster, transparency, aroma and flavor. Consequently, strain SNS07 is selected as the seed.2,Studies show that with 4% CaCl2 as crosslinking agent,2% sodium alginate+6% polyvinyl alcohol (PVA) as the carrier, the gelatinous granules generated therefrom have better shapes and activity. Optimal results can be achieved by choosing the gelatinoid whose quantity of embedded bacteria is 5.8×106 cfu/ml and the liquid culture whose ration of wort to persimmon juice is 2:1, dispensing every 50ml of proliferous liquid culture to 10ml of fixed microzyme cell particles, and cultivating and activating the microzyme for 24 hours.3,Optimal production can be achieved under conditions of the temperature of 20℃,PH value of 4.0, fermentation time of 8 days and addition amount of granules at 10%.4,The adopting of microzyme fixation as a fermentation technique results in a very high alcohol-yielding speed, 1.9 times faster than that in the case of free cells.5,Sensory, physical and chemical, as well as microbial tests and analyses have been conducted on the finished persimmon wine, which fully meets the requirements with reference to the test criteria of other kinds of wine. Furthermore, it is discovered that persimmon wine is rich in amino acids, vitamins, minerals and trace elements and therefore has high nutritional value.6,There is negligible fluctuation in the nutritional and hygienic indexes of persimmon wine in the process of storage.7,Discussion is made on the quality standards for persimmon wine.