Study On Production And Stability Of Fruit & Vegetable Nutrition Wine

This paper investigated the wine market status quo and analyzed its developing direction in the future.The future development direction will pursue the notion of "high quality,low alcohol,nutritious and health functional",when analyzed the nowadays wine product market and corresponding wine policies. Nutritional wine fermented from fruit & vegetable is becoming a great trend in future.The advantages of fruit & vegetable wine were demonstrated in detail from the several angles such as marketing,wine policies,raw material and consuming region. "Jiangjiu" series wine products was developed involving with the choice of brewery raw material and its nutritious and functional factors,the nutrition and health functional of the product,and the marketing orientation.The stability of product was considered as the critical issue preventing the development of fruit & vegetable nutrition wine.In the paper,some works was carried out to solve the stability of the fruit & vegetable nutrition wine of "Jiangjiu" serials product.(1) Based on the analysis of effective factors on product stability,the sense stability was the main cause leading to product stabilization destroys.The sense stability contains both bio-stability and abio-stability.Bio-stability was only paid attention to by the low alcohol fermented wine,and its sterilization and pouring volume in the bottles during botlling. However,the abio-stability was affected by many factors through out the whole processing.So,it was considered as the most important effective factors among them on product stabilization and it was also the main research content in this paper.(2) In this paper,we studied some factors closely to the abio-stability of the product.These factors were raw material quality,water quality,package technology,processing parameters, equipments,storage conditions and so on.Among of them,the raw materials,water quality and processing technology was analyzed in detail and confirmed these as the important factors.(3) Color stability and clarification stability affected obviously on the sense stability of the fruit &vegetable serials wine of "Jiangjiu".①as far as color stability was concerned,stability of pigments from different source,light-tolerant and hot-tolerant tests in the different level of alcohol were done.When the comparisons with the pigments from raw material and the extra, the results showed that the extra,either nature or artificial color, existed some defects for them application in the wine.The wine cannot depend on extra pigments to keep the color stabilization. And we also found that the pigments form raw materials were more stable than those of the extra addition.Based on the analysis of the above,we put forward the corresponding processing measures for keeping the color stabilization.②as far as clarification stability,works were focused on the following sections:raw materials,processing,water quality,package and equipments.We chose some components in raw materials affecting the clarification and brought forward the reasonable solution methods.The treatment of adding colloid is one of critical sections and it was necessary to control strictly;the quality of water is also an important factor for wine brewery and it may affect every processing section;the package materials and producing equipments characteristics were also cause some negative effects.Considering on the results above,we suggested the operational producing methods to solving the clarification stability. (4) For the successful development of the fruit & vegetable nutrition wine of "Jiangjiu" serials,we gained a whole producing processing flow,operational guide and critical technologic parameters.We clarified the product specialties and quality requirements,and established the quality criterion of the wine.