Study On The Technology Of Senior Alcohol’s Control And Desorption In The Production Of Thorn Wine

This essay, a commercially available thorn grapes as raw material with angel wine active yeast fermentation. The researched factors the impact of higher alcohols formation of yeast, included inoculation, temperature, pH of the fermentation and a-amino nitrogen content in the fermentation. Meanwhile use a single and orthogonal experiments to optimize the fermentation process. In addition,the article also explored the best conditions for further removal of the higher alcohols macrorous resin adsorption experiments.Single-factor test of the fermentation process show that:add the appropriate amount of yeast inoculation can effectively inhibit the formation of higher alcohols in thorn wine; With increasing temperature and pH value,the higher alcohols may also increase; Inorganic nitrogen to the fermentation broth more and more, the higher alcohols increase. It is the positive nitrogen source on Higher Alcohols reduce. Four factors and three levels orthogonal experiment, access to the regulation of the thorn wine of higher alcohols generated the optimum conditions:inoculum size of8×106cell/mL, adding alpha-amino nitrogen content of190mg/L,temperature was28℃, and pH value of3.3.By researched macroporous resin adsorption of the higher alcohols, D204macroporous resin selected. The single-factor test drawn:in conditions of room temperature and natural pH, adding resin70g/L, processing50min to reach the adsorption equilibrium of balance.