Study On The Processing Technology Of Pitaya Wine

Wine is an alcohol beveragethat using fresh fruit as ingrediencies,production steps includes cleaning,crushing,fermenting and so on.Wine always have high nutritional value,which also have good taste and smell.With the rapid development of wine industry,the requirement of wine,which includeslower alcohol,harmonious sourness and sweetness,soft taste,flavor is rich and generous and color beautiful,change to be diversified.But most of Pitaya wine still have a lot of disadvantages,like without enough sourness,the taste is not harmonious,the fermentation need long time,and there without any completed and systematic research on producing Pitaya wine.It leads the development of Pitaya wine is slow.This study focus on the types of strain that using in the fermentation,which not only using saccharomyces cerevisiae as the traditional way,but also using bacillus.It helps to enhance the taste of the pitaya wine and increase the content of acidity.In addition,this study also pay attention to the fermented and storage process,by adopting pH value,acidity,sugar content,alcohol and tannin content to observe the fermented process and adopting soft index,tss-acid ratio,and sensory score to evaluate the quality of taste.The main conclusions are as follow:(1)ChoosingHylocereuspolyrhizus to be the ingredient e to product pitaya wine.During the fermentation,the p H value and total sugars decreased over time,but alcohol,total acidity and tannin content have the opposite trend.Comparing with Hylocereuspolyrhizus and the White pitaya,the fresh fruit have the similarsolid content and total acidity.But after fermented for 10 d,the wine by Hylocereuspolyrhizus has the higher alcohol content,total acidity and tannin content,and the color of wine is amaranth which looks more beautiful that the other one.(2)The concentration of bacillus,fermented temperature,fermented time and quantity of sugar are both affect the soft index,tss-acid ratio,and sensory score of the pitaya wine.The soft index decreased with increasing of concentration of bacillus,but increased by the increasing of fermented time,fermented temperature and quantity of sugar.The tss-acid ratio increased with increasing of concentration of bacillus,fermented time and fermented temperature,but has the opposite trend with fermented temperature.The sensory score increased with increasing of concentration of bacillus and fermented temperature,but first increased and then decreased along with the increasing of fermented time and quantity sugar.(3)The optimize conditionis fermented temperature of 30?,fermented time of 8 d,quantity of sugar is 0.4 g/mL and the concentration of bacillus is 0.3%.And the wine has the soft index is 3.58,tss-acid ratio is 1.35 and the sensory score can reach 98.(4)The pitaya wine store at 4? for 80 days,during the storage the alcohol,?E,transmittance and sensory score are both without change,that means the pitaya had not been affected,which has good storing stability.