Optimization of the fermentation conditions of White sarcocarp Loquat wine and the standards establishment by response surface methodology

With the“Huabai No.l”white sarcocarp loquat as experimental material,the fermentation process of white sarcocarp loquat wine was systematically studied and the quality standards was established. By single factor experiments of fermentation process and response surface optimization,the optimum technological conditions for fermentation were as follows: yeast inoculation of 0.50%,fermentation p H4.0,fermentation temperature of 22 ℃,and under this condition the average alcohol content was 12.33% vol.The relevant indicators of loquat wine were tested via alternating hot and cold aging and the quality standards of white sarcocarp loquat wine were established as follows: alcohol 11% ~13% vol,total sugar 4.1~4.35 g/L,titration acid 4.0~5.5 g/L,volatile acid≤0.38 g/L.Hygiene indicators were in accordance with the relevant regulations. Loquat wine is golden and transparent,it has the unique style of loquat wine with the strong fragrance.