Study On Brewing Technology And Quality Control Of Tomato Wine

Lycopersicon Esculentum Mill,also called tomato,which contains abundant nutrient substances such as glucose,levulose and various kinds of amino acids,is one of the main species of vegetables and fruits.There are also rich vitamin C and microelements including Ca,Fe and P, in it.However,ripe tomatoes are so easy to be musty that it difficult to store them.The research on the tomato-fermented wine is of certain practical significance to form the tomato industry,to increase the income of peasants and to rich wine market.The main research output is following:1.In the research,we screened and isolated the enrichment and domestication Yeast by spread plate and streaking,and then tested their production perfotmeance.A better appropriate strains of tomato-fermented wine brewing 1# was screened by according to the distinct fermentation capacity of different Yeast strain in different temperatures,sugar dgrees,acescence and alcoholicity,the comparison and evaluation of characteristics of tomato-fermented wine.2.The ripe tomatoes were required to be fresh,no breakage and no corruption.After cleaning and decorticating,press them into juice,then add different concentration of Pectase and sodium dithionite,The results showed that the temperature at 35℃,time 3h,the amount of Pectase o 0.029 percent,fruit juice has a higher rate,better clarity.The fruit juice has a bright color,and stability,then add 98 g/L sodium dithionite.3.Fermentation technology was further optimized through single factor and orthogonal experiments,and the best brewing technology of tomato wine were:sugar degree 21°Bx, temerature 27℃,inoculum size 3%,pH 5.0,fermentation time 30d,The results of range analysis showed that four factors which affect the fermentation are different,the orders As follows:sugar degree＞temperature＞pH＞Inoculation amount4.The results show that,by adding 1.5 mg bentonite or 8 mg glutin or 6 mg tannin into per 100 mL fermented liquid,we can get a better result,by the research of different concentrations of tomato wine clarification on the impact of clarify.5.After processing by technologies of ordering ingredients,clarification,ageing et.al.,we obtained scent type tomato wine of damp-dry,high quality and low-alcoh content.The settled and clear product,which is yellow brown or orange yellow,has no suspended solid or precipitate, the aroma is elegant and harmonious,sweet and sour taste,soft aftertaste,and has its unique flavor.Its aroma,taste are in line with similar senses of the standard about the fruit wine,all kinds of indicators are up to national standard GB/T15037(chemical) and GB2758(Health) requirements by the determination with a number of physical and chemical analysis and detection of health indicators.Making basic process of brewing wine and fruit materials to adapt to the characteristics of wine,according to the characteristics of tomato fruit..This has a general guidance in the development of the new wine,the technology of wine and the implementation of specific technology.