Study on improving the quality of persimmon wine by mixed liquid fermentation
Using persimmon as raw material,Design-expert design experiment,single factor experiment and Box-Benhnken experiment were used to optimize the brewing conditions.The optimum ratio of EC yeast,Aq yeast and F33 yeast was 4:4:7.The optimum conditions for liquid fermentation of persimmon wine were as follows:initial sugar content 22.5％,yeast addition 0.3 g/kg,pH 3.8,fermentation temperature 20.5℃,fermentation for 8 d.The final sensory evaluation score was 87.8 points.The volatile components of persimmon wine fermented by mixed bacteria and single bacteria were analyzed by GC-MS.The results showed that 38 kinds of compounds were detected in persimmon wine fermented by mixed bacteria,including 7 kinds of alcohols,15 kinds of esters and 10 kinds of acids,and 6 kinds of others.Compared with single-strain fermented persimmon wine,the types of flavor substances in mixed-strain fermented persimmon wine increased,especially esters,which solved the poor flavor of persimmon wine.
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万方数据
维普
