Rresearch On Brewing Technology Of Autumn Perry

Jinqiu Pear is a new kind of late-maturing pear variety breeded out by Hunan Huaihua Vocational and Technical College. It is crisp, delicious, delicate, fragrant and elegant,. It has "Southern pear king" reputation. Fermented fruit wine was processed with pear as raw materialwhich can solve the difficulty of Jinqiu Pear Storage and increase farmer’s income. A new utilization way of China’s pear resource was opened up, and wine market products became rich. The study on processing high quality pear wine, The best fermentation modes, the selection of strains, pretreatrnent of raw materials, pear juice clarification process, main fermentation craft parameter, fermentation temperature selection, wine clarification technology and product stability were studied in this experiment. The results show that:1, New Zealand kiwi fruit wine yeast (HNCC5.018/clcc) is the best autumn pear wine yeast fermentation strains. The best fermentation temperature is25-30℃.This strain of ethanol volume in about16%. liquid strain temperature adaptability (25-32℃), strong ability of fermentation, fermentable sugar assimilation into ethanol and carbon dioxide, is superior to other wine yeast and wine active dry yeast, and fruity bouquet coordination.2, through different fermentation modes comparison, clarified juice fermentation liquor, wine sensory quality, superior corrosion juice fermentation, so the use of clarified juice fermentation as a fermentation method.3, clarified pear juice using pectinase. The optimum conditions of PH was4,1%enzyme liquid amount to0.1%. room temperature, time of3hours.4, after the fermentation temperature experiment, determine the fermentation temperature was10-15℃.5, selects diatomite clarification technology of liquor body, transparent, pure flavor, aroma and flavor coordination, taste fresh.Diatomite addition is0.16%.6. through the deployment of experimental determination of Jinqiu pear wine blending standards:alcohol (v/v)12.5%, total sugars (glucose meter g/L)40, total acid content (as malic acid g/L)5.5.7, golden pear wine processing technology:raw materialâ†'sortingâ†'crushingâ†'peeled juice clarifying (pH4,1%enzyme liquid amount to0.1%, room temperature, time of3hours)â†'the main fermentation (into the New Zealand kiwi fruit wine yeast, fermentation temperature is25-30℃)â†'separation from wine compositionâ†'adjustment before fermentationâ†'ramming pool after fermentation (10-15℃)â†'filteringâ†'aging to clarify (bentonite added0.16%)â†'bottlingâ†'sterilizationâ†'product quality inspectionâ†'product...