Abstract:

Pyracantha fortuneana fruit was used as raw material to produce wine by the steps of clearing, crushing, filtration, adjusting composition, inoculation, fermentation, defecation, aging, cooling, microfiltration, filling and pasteurization. The best fermentation process conditions determined through orthogonal test L9(34) are as follows: inoculation amount of yeast 0.6%, initial amount of sugar 18%, fermentation temperature 28 ℃, initial pH 6.0 and fermentation time around 3 days. Glutin mixed with tannin at the ratio of 1:1 is the best clarifying agent, and the mixture amount is 80 mg/kg; After aging for 2 to 3 months at 15 ℃, filling, and then pasteurizing at 68 ℃ for 30 min, an excellent Pyracantha fortuneana fruit wine can be obtained, which has full-bodied flavor and amber color, and is brilliantly clear.

Key words: Pyracantha fortuneana fruit wine, alcohol fermentation, orthogonal test, processing technology