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LI Wei-xin, HE Zhi-gang, LIN Xiao-zi. The selection of strains and optimum technology for the brew of longan wine[J]. Fujian Journal of Agricultural Sciences, 2006, 21(2): 178-181.
Citation:
LI Wei-xin, HE Zhi-gang, LIN Xiao-zi. The selection of strains and optimum technology for the brew of longan wine[J]. Fujian Journal of Agricultural Sciences, 2006, 21(2): 178-181.
LI Wei-xin, HE Zhi-gang, LIN Xiao-zi. The selection of strains and optimum technology for the brew of longan wine[J]. Fujian Journal of Agricultural Sciences, 2006, 21(2): 178-181.
Citation:
LI Wei-xin, HE Zhi-gang, LIN Xiao-zi. The selection of strains and optimum technology for the brew of longan wine[J]. Fujian Journal of Agricultural Sciences, 2006, 21(2): 178-181.
Orthogonal designing experiment was carried out to study the effect of pretreatment technology on longan wine brewing, and the selection of longan wine yeast strain, the factors affecting content of volatile acid, the brewing technology was optimized.The results showed that the quality of longan wine was the best with pure fruit juice brew adding active dry yeast; the primary and secondary factors of affecting the content of volatile acid were the content of SO2, the ratio of citric acid and malic acid, the content of acid and the fermentation temperature.The optimum combination was A1B3C1D3, i.e., the content of acid was 6.5g·L-1, SO2 was 80mg·L-1, fermerntation temperature was 25℃, the ratio of citric acid to malic acid was 0: 1.
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