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《Journal of Beijing Forestry University》 2009-05
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Optimization of fermented wine production from Cornus officinalis

YANG Jian-fang 1,2 ;HUANG Ming-yong3;LU Fu-ping1;GAO Wen-yuan4.1 Tianjin Key Laboratory of Industrial Microbiology,College of Biotechnology,Tianjin University of Science and Technology,300457,P.R.China;2 Institute of Plant and Environment Protection,Beijing Academy of Agriculture and Forestry Sciences,100097,P.R.China;3 Tianjin TEDA Eco-Landscape Development Co.,Ltd,300457,P.R.China;4 College of Pharmaceutical Science and Technology,Tianjin University,300072,P.R.China  
Preparation of fermented wine from Cornus officinalis was optimized.Through single factor experiments,the type and amount of hydrolase for the pressed mixture of C.officinalis after macerating were investigated.During the fermentation,the active dry yeast strain,the sucrose addition method and the chemical deacidification agent were also examined.And through orthogonal experiment,the concentrations of sucrose,yeast and potassium tartrate were then studied.Finally,the suitable clarification agent and its amount for the post-fermentation broth were analyzed through single factor experiments.The optimum fermented wine was obtained as follows:3.0 mL/L of Viscozyme L was added into the pressed mixture of C.officinalis for hydrolyzing;after filtering,1.0 g/L of potassium carbonate and 10.0 g/L of potassium tartrate were used for juice deacidifying and 0.50 g/L of active dry yeast VL3 for juice fermenting;48 hours later,100.0 g/L of sucrose was added and the fermentation was processed until there was no net decrease of fermentation broth;after 15 days of aging,2.00 g/L of refined pectinase was added into the post-fermentation broth for clarifying.The verification tests indicate that the optimized conditions can be reproducible.
【Fund】: 天津市农业科技转化与推广项目(0702170)
【CateGory Index】: TS262
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