Study on production of entire Vaccinium uliginosum L.juice wine by biological acid-degradation
Entire Vaccinium uliginosum L.juice wine was produced by acid-degradation with Schizosaccharomyces pombe.The optimum alcohol fermentation conditions though orthogonal test were fermentation temperature 28℃,fermentation time 5d, inoculum 0.5%. The optimum acid- degradation conditions were Schizosaccharomyces pombe 5%, fermentation temperature 25℃, fermentation time 4d.The best clarification effect was obtained when gelatin 200mg/L and bentonite 2000mg/L were applied in the wine production.
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