Optimization of Processing Technology of <i>Baccaurea ramiflora</i> Wine

WANG Ya-ling; LI Wei-feng; GUO Fen; SHI Jiang; GUI Hua

doi:10.13386/j.issn1002-0306.2020.15.029

WANG Ya-ling, LI Wei-feng, GUO Fen, SHI Jiang, GUI Hua. Optimization of Processing Technology of Baccaurea ramiflora Wine[J]. Science and Technology of Food Industry, 2020, 41(15): 188-191,197. DOI: 10.13386/j.issn1002-0306.2020.15.029

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Optimization of Processing Technology of Baccaurea ramiflora Wine

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Using Baccaurea ramiflora as raw material, the processing technology of B.ramiflora wine was investigated by single-factor experiments and orthogonal experiments. The results showed that best conditions for fermentation were initial sugar concentration of 20°Bx, initial pH4.5, yeast inoculation quantity of 1.0 g/L and 9 d of chief fermentation. Under the optimum conditions, the alcohol content of B.ramiflora wine was 12.56%vol, sensory score was 92, residual sugar (glucose to calculate) was 6.59 g/L, total acid (citric acid to calculate) was 11.82 g/L, and the wine was clear and transparent with pale brown color, fruity and smooth taste.

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Science and Technology of Food Industry

Optimization of Processing Technology of Baccaurea ramiflora Wine

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