The main fermentation technology of mulberry fruit wine

doi:10.14088/j.cnki.issn0439-8114.2019.15.024

HUBEI AGRICULTURAL SCIENCES ›› 2019, Vol. 58 ›› Issue (15): 102-106.doi: 10.14088/j.cnki.issn0439-8114.2019.15.024

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The main fermentation technology of mulberry fruit wine

YE Hua^{1, 2}, CHEN Cheng¹, LI Song-lin¹, BAI Qing-yun¹, CHEN Xiao-ming¹, WANG Hui¹, ZHU Bing²

1.Department of Food Science and Engineering, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, China;
2.Huaian Xianhe Green Industry Co., Ltd., Huaian 223000, Jiangsu, China

Received:2018-07-16 Published:2019-11-13

Abstract

Abstract: The main fermentation technology of mulberry fruit wine was optimized by signal factor and orthogonal test. The optimized conditions of main fermentation were that the fermentation temperature was 20 ℃ for 7 days, inoculation quantity of angel thermo-resistant high temperature wine dry yeast was 0.05% after initial sugar content of mulberry fruit juice being adjusted and treated by 60 mg/L of SO₂.

Key words: mulberry fruit（Fructus Mori）, yeast, main fermentation technology, orthogonal test

CLC Number:

TS262.7

YE Hua, CHEN Cheng, LI Song-lin, BAI Qing-yun, CHEN Xiao-ming, WANG Hui, ZHU Bing. The main fermentation technology of mulberry fruit wine[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(15): 102-106.

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The main fermentation technology of mulberry fruit wine

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