Optimization of fermentation technology of seabuckthorm red wine

DENG Meng-jie; LI Li; LIU Qing; LI Yu-qin

doi:10.13386/j.issn1002-0306.2018.06.024

DENG Meng-jie, LI Li, LIU Qing, LI Yu-qin. Optimization of fermentation technology of seabuckthorm red wine[J]. Science and Technology of Food Industry, 2018, 39(6): 130-134. DOI: 10.13386/j.issn1002-0306.2018.06.024

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Optimization of fermentation technology of seabuckthorm red wine

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Seabuckthorm red wine was produced by fresh seabuckthorm juice,red koji,angel yeast. The fermentation process was optimized by single-factor experiment and orthogonality experiment. The results showed that the best fermentation conditions were temperature 28 ℃,22% sugar,red koji inoculation dose 24%,angel yeast inoculation dose 8%,11%±0.5%vol of fruit wine was obtained which included clear,stylish and had a pure taste. At the same time,volatile flavor components was analyzed by GC-MS/MS,alcohols were the most,esters and acids were secondary.

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Science and Technology of Food Industry

Optimization of fermentation technology of seabuckthorm red wine

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