Study On The Processing Technology Of Rhamnus Davurica Pall Fermented Wine

Rhamnus davurica Pall, which is rich in carotenoids, vitamins, proteins, minerals and organic acids, is one of the main forest wild berries. Moreover, it is used as fresh material, with rich nutritional value of sweet and sour taste simultaneously.Smelly plums were fermented into fruit wines, with Changbai mountain Rhamnus davurica Pall as raw material in this experiment, which utilizes natural resources effectively. Meanwhile, it increases the use value and profit of Rhamnus davurica Pall, and expands the industrial chain and market of Rhamnus davurica Pall. At the same time, it enriches the kind of fruit wine in our country.Using Rhamnus davurica Pall as raw material, we developed a strong mellow Rhamnus davurica Pall fermented wine following the steps of enzymatic extraction, fermentation, aging and clarification.After a series of single factor, orthogonal, response surface and other tests, we ensured the optimum process parameters Rhamnus davurica Pall fermented wine in the main steps and got following conclusions:1.The best enzymatic extraction process parameters is Pectinase addition level of 0.2%,Enzymatic extraction temperature is 50 ℃,enzymatic extraction time 6h.The degree of influence of various factors for enzymatic hydrolysis extraction was extraction time> pectinase amount> enzymatic extraction temperature.2.The best fermentation technological parameters of Rhamnus davurica Pall fermented wine: 0.09% volume of added Yeast, temperature of fermentation is 26 ℃and pH of fermentation is 4.3. In this condition we can get the Rhamnus davurica Pall fermented wine which is 12.3°(v/v).The degree of incidence of different parameters of Rhamnus davurica Pall fermented wine is different: volume of added Yeast > pH of fermentation >temperature of fermentation.3.Doing single factor experiment by Clarified by centrifugation, Bentonite Clarification, Chitosan Clarification and Gelatintannin Clarification, we get the datas: When volume of added chitosan is 0.1%, transmittance of Rhamnus davurica Pall fermented wine is 90.4%. Chitosan Clarification is the most effective method, which means the optimal parameter of clarification process is that the volume of added chitosan is 0.1%.4.We ensure the optimal recipe of Rhamnus davurica Pall fermented wine by sensory evaluation: alcohol content is 13% volume of total sugar is 14%, volume of total acid is 0.6%. The degree of incidence of different parameters of Rhamnus davurica Pall fermented wine is different: volume of added citric acid > volume of added white sugar > volume of added alcohol.5.Finally, we get Rhamnus davurica Pall fermented wine, which is amaranth, clear, transparent, no precipitation and suspension and with the fruity flavor of Rhamnus davurica Pall and bouquet.Physical and chemical indicators: alcohol content is 13%, volume of total sugar is 14%, volume of total acid is 6g/L, volume of volatile acid is 0.78g/L, dry extract is 27.84g/L, volume of tannin is 1.45g/L. And the index of microorganism: the amount of detected bacterial colony is 38(cfu/mL), and the amount of undetected coliforms and pathogenic bacteria’s clump count accord with the demand for fruit wine regulated by GB2758-81.