Study On Preparation And Process Conditions Of Chestnut Flower Wine

In recent years, a large chestnut flower outputted with the increasing number ofChinese chestnut planting. The flowers are mostly treated as floral, which cause pollution ofthe environment. Chestnut flowers have some medicinal value, which can be used to treatdysentery and other diseases. Chestnut flower as raw material of new flowers winedevelopment work, is beneficial to the depth development and utilization of Chineseflowers and plants resources. And can making flowers resources maximize used.This topic research included:Using Chinese chestnut flower as raw material to single factor and orthogonal testmethod was applied to determine the best fermentation process.The best conditions ofchestnut flower fermentation wine were: the dosage of chestnut flower was8%, the sugarwas5%, the (NH4)2SO4was0.5%, the fermentation temperature was35℃, the aerobicincubation time was about35hours, and the anaerobic fermentation was7days. And thebest conditions of distillation wine brewing process were: Airing steamed rice, according tothe percentage of rice: Chinese chestnut flower: distiller’s yeast=100:6:1input Chinesechestnut flower, distiller’s yeast respectively then blend, control of aerobic incubation time3days,35℃fermentation temperature, anaerobic fermentation of7days.The orthogonal test method was used to determining the process of soaking andblending wine. The process of soaking wine is: Chinese chestnut flower: Jin wine=1:100,under the condition of10℃for7days soaking then filtration sterilization. And the bestblending wine is: Chinese chestnut flower flavonoids crude extractings=100:0.1.Combining with the advantages and disadvantages of the fermentation wine anddistillation wine, researching chestnut flower wine, distilled spirits chestnut flower as thebase wine, blending white wine and add the chestnuts flowers fragrant of flavonoids.Finally production made taste comfortable, pleasant scent and golden color chestnut wine.The blending process was studied to got the best blending proportion: Chinese chestnutflower fermented wine: distilled liquor: Jin wine=15:5:80. By using0.1%crude extractingsfrom Chinese chestnut flower to change the color of blending wine. Aging after mixing, andthen filter to obtain chestnut flower wine.