Optimization of Yeast and Fermentation Process for Pomegranate Wine with Low Higher Alcohol
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Abstract:
In order to investigate the effects of yeast species and fermentation conditions on the higher alcohol content of pomegranate wine, pomegranate juice was used as raw material, and two different fermentation processes was adopted to screen Saccharomyces cereviscerae. The brewing conditions were optimized to produce pomegranate wine with low yield of higher alcohol. Through the determination of physical and chemical properties of pomegranate wine, the higher alcohol content was considered as the main index to screen out the best yeast and optimal conditions. Results show that WY-T21 yeast could produce the lowest content of higher alcohol, and the total yield of higher alcohol was 272.26 mg/L, which was 27.74% lower than that of WY-1 yeast. The higher alcohol content was used as the main index and other physical and chemical properties analysis was also considered. It can be concluded that temperature had the greatest influence on the fermentation speed, while the dipping time had the greatest influence on the ethanol content. The optimum fermentation conditions for low yield of higher alcohol pomegranate wine were as follow: immersion time of 6 days, addition of sulfur dioxide of 80 mg/L, and fermentation temperature of 20 ℃. Under this optimal fermentation process, the total content of advanced alcohol was 245.35 mg/L, which was 9.88% lower than that of the control. In conclusion, the research and development of low content of higher alcohol pomegranate wine could provide new research ideas for the development of higher quality wine.
