Cornus Fermented Wine Processing

In this paper, the processing technology of comus officinalis fermented wine was stud-ied.Cornus Officinalis is rich in nutritious material and contains many kinds of physiologi-caly active factors. So it has high medical and health - care values. The exploitation and u-tilization of comus officinalis resources and the researeh on the manufacture of comus offic-nalis health - care wine will have a good market prospect and economic benefit. Comus of-ficinalis fermented wine is made from fresh fruits of cornus officinalis through the fenmentingof yeast. This research is mainly about the processing technology of cornus officinalis fer-mented wine. The resultS indicate that:l)The wine yeast is the best for brewing comus officinalis fermented wine; The fer-mentation temperature is 20-25℃;The addition amount of wine yeast is 7-l0%.2)The addition amount Of SO₂ of the cornus officinalis fermented wine is 50mg/l.3)The post-fermentation time of the cornus officinalis fermented wine is 3 months.4)The dry fruits of cornus officinalis is not suitable for making the fermented wine.5)The clarification method of the comus officinalis fermented wine is 0.3% pectinaseand 0.025% gelatin.6)The mixture program of cornus officinalis fermented wine: alcoholic degree is 13°,sugar content is 2l%, β-cydodextrin content is 0.03%.7)The stability of cornus officinalis fermented wine can be got by adding 300mg/l ben-tonite or being heated l0 minutes at 75℃.