Study on brewing technology and stability of blue honeysuckle

GUAN Ying; HUO Jun-wei; DING Jian

doi:10.13386/j.issn1002-0306.2014.02.045

GUAN Ying, HUO Jun-wei, DING Jian. Study on brewing technology and stability of blue honeysuckle[J]. Science and Technology of Food Industry, 2014, (02): 206-209. DOI: 10.13386/j.issn1002-0306.2014.02.045

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Study on brewing technology and stability of blue honeysuckle

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The research took the cultivated blue honeysuckle fruit as raw material for fermentation of wine. The study concluded that the optimum process : the amount of yeast was 5 %, sugar was 18 %, fermentation temperature was 25℃, fermentation time was 8d. There was little effect of temperature on the shelf-life quality of blue honeysuckle wine, but a greater impact of light on the shelf-life quality of blue honeysuckle wine, the wine should be saved in dark conditions or limited no more than 10 hours in light, the wine was sensitive to ascorbic acid solution, in production of blue honeysuckle wine, ascorbic acid should be without or less added.

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Science and Technology of Food Industry

Study on brewing technology and stability of blue honeysuckle

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