Study on the processing technology of Ding'ao myrica rubra wine

Authors

LI Yanpo, Wenzhou Vocational College of Science and Technology, Wenzhou, Zhejiang 325006, China
HUANG Gaodi, Wenzhou Kanglong Myrica Rubra Cooperative, Wenzhou, Zhejiang 325006, China
ZHANG Yang, Wenzhou Vocational College of Science and Technology, Wenzhou, Zhejiang 325006, China
XU Jing, Wenzhou Vocational College of Science and Technology, Wenzhou, Zhejiang 325006, China

Abstract

Taking Ding'ao myrica rubra as materials, the process parameters of wine were optimized by single factor test and Box-Benhnken response surface design. The effects were studied, such as juice content, fermentation time, fermentation temperature, sugar content and yeast adding amount. The results showed the optimal parameters that the juice content was 50%, fermentation time 5 d, fermentation temperature 29 ℃, sugar content 18.9% and yeast adding amount 5.15%, the myrica rubra wine has a unique aroma and color, the wine is clear and transparent, refreshing taste.

Publication Date

8-28-2015

First Page

198

Last Page

202

DOI

10.13652/j.issn.1003-5788.2015.04.051

Recommended Citation

Yanpo, LI; Gaodi, HUANG; Yang, ZHANG; and Jing, XU (2015) "Study on the processing technology of Ding'ao myrica rubra wine," Food and Machinery: Vol. 31: Iss. 4, Article 51.
DOI: 10.13652/j.issn.1003-5788.2015.04.051
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/51

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