| Low alcohol sweet wine is a kind of beverage with a lot of characters as low alcoholcontent, good mouthfeeling, rich nutrition, favorable market prospect and benefit for health.Red globe grape was used to make low alcohol sweet wine and the processing key points suchas natural yeast selection, immobilized yeast technology, and thermomaceration were studiedin this paper, which the results provided technology reference for making low alcohol sweetwine in future. The results were summarized as following.1. Totally there were22wine yeasts strain separated from vineyard in Turpan area aftercultivation and filtration, and identified one species with excellent function named J12belongto Saccharomyces cerevisiae which found by fermentation and analysis data competition.There were a lot of good characters on yeast J12such as higher multiplying speed, strongeradapting ability in juice, and larger range of fermentation temperature. In general, comparewith yeast D254, there are no big difference on fermentation function.2. Micro-immobilization technique used in sweet wine fermentation could easily reducedthe number of yeast and resolved the problem that difficult to remove abundant yeast infermentation period. The result showed that filtration could reduce the quantity ofimmobilization yeast and slowed down the fermentation speed, and if which combined with100ml/L dosage SO2addition, it could be the best condition to stop fermentation.3. The winemaking processing and parameter of Red Globe Grape Sweet Wine were: ripeand fresh red globe grape first needed to add100mg/L SO2after sorted and destemcrused,thermomacerated1hour at45℃, and then inoculated15%(v/v) immobilization yeast,fermented5d at18-21℃, separated wine with pomace at the alcohol content reached5%-7％(v/v), secondly centrifuged the wine10min at8000r/min running speed, then filtrated thewine with diatomite, at the end added100mg/L dosage SO2to stop fermentation, which gotthe red globe grape low alcohol sweet wine. |
