Process Optimization for the Fermentation of Flat Peach Wine
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Abstract:
Using fresh peach as raw material, a peach wine was produced and the production process was optimized, including pretreatment of raw materials and the alcohol fermentation process, through the single factor experiment and orthogonal optimization experiments. The optimal raw material pretreatment method was adding 0.2% VC after beaten. The optimum enzymatic treatment conditions were pectinase 4 g/L, cellulase 13 U/g, and enzymatic reaction 90 min at ambient temperature. After filtered, the materials were fermented and the optimal alcohol fermentation conditions were yeast dosage 0.04%, initial sugar content 20, initial pH 4.5 and fermentation temperature 22 ℃, under which the final peach wine alcohol content reached 11.2.
