Development on Brewing Technology of Ganoderma Lingzhi and Diospyros kaki Wine
In order to develop a kind of wine made from Ganoderma Lingzhi and Diospyros kaki,G.lucidum and D.kaki(Mopan persimmon)were used as materials and the brewing experiment was carried out.The factors and levels of each treat-ment,included tartaric acid dosage(0,250,500,750 mg·kg-1),brix(21%,24%,27%,30%),fermentation time(10,15,20,25 d),fermentation temperature(20,25℃,natural temperature),and G.lingzhi dosage(0,2.5,5.0,7.5 g·kg-1).The effects of different brewing conditions on the quality of G.lingzhi and D.kaki wine were explored by detecting the index of toal SO2 con-tent,methanol content,alcohol content,residual sugar content,pH and G.lingzhi triterpene content.The results showed that,the optimum conditions for brewing G.lingzhi and D.kaki wine were tartaric acid dosage 500 mg·kg-1,sugar content 24%,fer-mentation time 15 d,fermentation temperature 25℃and G.lingzhi dosage 5 g·kg-1.The result can provide reference for other researchers of fruit wine brewing technology.
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