Installation and Debugging of Auto-control System in Fruit Wine Production Line

[Objective] The aim was to test the controlling effect of cleaning steriliza- tion system, material conveying system, and fermentation jar cooling system with equip- ments of fruit wine production line introduced in this study and its auto-control sys- tem field assembled and debugged. [Method] Based on controlling equipment and setting parameters on the configuration interface, the operation state of the control equipments could be real-time monitored and controlled with the help of configura- tion software. [Result] The result showed that the equipment system could reduce the temperature into 12 ℃ with the error of ＋0.5 ℃within 110 minutes when the fermentation temperature is set at 12 ℃ in real production. [Conclusion] The auto- control system of fruit wine production line was easy to be assembled and de- bugged to meet demands of different fruit wine productions.

Influence of Thermal Sterilization on the Characteristics of Cili(Rosa roxburghii)Wine

In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cili wine as the control(CK stored at 4℃).After six months,the sterilization effect,turbidity,pH value,alcohol content,volatile acidity,titratable acidity,total sugar,and vitamin C were determined.The volatile components in all the wine samples were extracted via head-space solid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS).Thermal treatment at 60~70℃ completely eliminated the microorganisms in Cili wine and had no significant effect on turbidity,pH value,alcohol content,volatile acidity,or vitamin C.The treatment brought increment in titratable acidity and decrement in total sugar compared with the CK.In particular,the treatment at 70℃ increased the number of volatile compounds to 34 compared with the CK(30).The results suggested that Cili wine sterilized at 60~70℃ water bath can keep good quality without deterioration for 6months at room temperature.

Optimization of Blueberry Wine Fermentation Process

Blueberry was used as material for the optimization of fermentation process of fruit wine through single factor and orthogonal experiments with the contents of alcohol,total sugar,total acid and anthocyanin as indicators.The best recipe was concluded as follows:in combination with 19°Bx initial sugar level,0.35%yeast innoculation and 55 mg/L sodium metabisulfte,main fermentation was performed at room temperature for 8 d in summer,the alcohol content of the obtained blueberry fruit wine was 13%(volume fraction),the total sugar content was 2.54%,the total acid was 0.15 mol/L,the final anthocyanin content was 145.62 mg/L after its gradual decrease with the extension of brewing time;post-fermentation was carried out at 20℃for 20 d.Finally,sensory evaluation showed that the blueberry wine is clear and transparent in bright purple-red color,and enjoyable for its rich aroma,full mouthfeel,moderate sweet and sour taste.

Preparation and chemical characterization of banana/orange composite wine

Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains,and characterized by chemical analyses.It was found that the best ratio of banana juice to navel orange juice was 1:2,and the optimum alcohol fermentation parameters were as follows:28~30℃,22%initial sugar content,6%yeast,and 6 days of fermentation to reach an alcohol concentration of 11.63%v/v.The free amino acids in the composite wines were tested by automatic amino acid analyzer,and the flavor components of the composite wine were determined and analyzed by gas chromatography-mass spectrometry(GC-MS).Seven types of trace elements in the composite wine were measured by atomic absorption spectrometry.Results showed that there were 17 free amino acids,and their total concentration was up to 897.6 mg/L.A total of 16 key compounds were identified in the composite wine,11 of which were ester,4 of which were alcohols and 1 of which was acid.Magnesium,iron,copper and manganese elements were relatively rich in the wine,while lead was extremely low.