Study On The Fermentation Of Kumquat Yellow Rice Wine

Fortunella hindsii is a special fruit in china. The fruit is rich in active ingredients just like vitamin C, kumquat glycosides and so on. These ingredients have a certain preventive effect on safeguarding human cardiovascular, vascular sclerosis, hypertension and other stubborn modern diseases. However somewhere plant Fortunella hindsii as the specialty because of ineffective marketing channels, always resulting in large accumulation of citrus and mildew. The development and utilization of kumquat imminent. In china the rice wine has been a national specialty wine Since ancient times. Its brewing technology is imaginative. It is a model and a typical representative of the East brewing industry. The rice wine not only can be used as cooking seasoning but also serve as medicine materials or as traditional Chinese medicine "medicine introduction". It is loved by the people deeply. In this study, Oval kumquat rice wine is brewed using feeding method. To explore its production process, and to test pilot production and a large production base liquor physical and chemical indicators. The specific contents are as follows:1、Fortunella hindsii wine production process:using feeding method to produce Fortunella hindsii wine. The fermentation process yeast dosage of 14%, Koji addition amount of 9%, Liquid ratio of 1.5:1, kumquat amount of 2%, when the wine fermented in 24h and 48h feed twice and add kumquat. After falling tank product temperature reached 31.0℃ beginning harrow for 30 min. and then 20min aeration is acted every 4h. After that lOmin aeration is acted every day from the 5th to 10th day during fermentation. The temperature is controlled 30 to 31℃ during 0-24h after initial aeration,29-30℃ during 24-36h,28-29℃ during 36-48h, and then following a 2℃ drop within 24h. The minimum fermentation temperature is 20 ℃2、The alcohol content, total sugar and total acid are 18.0% vol,2.9 g/L and 5.2 g/L after 20 days fermentation, respectively.3、From the measure about the physicochemical indicator of rice wine which with the different addition of kumquat, we find that with the kumquat increased the acidity alcohol and the saccharinity of the rice wine are rising slowly and invariant at last.4、There are 30 people with 3 different ages invited to taste the wine. They judge the quality about the wine with different addition of kumquat via observing, smelling and tasting. Result shows that the color of the wine is yellow and transparent with the fruity smell, and it taste mild. It is popular by the different ages.5、Large-scale production base wine alcohol content 17.5% vol, total sugar was 3.6 g/L, total acid is 4.6 g/L, the amino nitrogen of 0.6 g/L, non-sugar solids of 19.3 g/L, the deep processing of kumquat and kumquat wine brewing provides a practical reference.