Study on the Fermentation Process of Pear White Wine

Abstract

Abstract: The effects of color protection agent, enzyme, clarifying agent, stability, stale fermentation management on the quality of pear white wine were studied, by using biology technology. A suitable fermentation process was determined in the article. The results showed that high quality white wine could be produced by ostimum techniques such as; H2SO3 50～70 mg/kg +10 mg/kg VC +1g/L citric acid as color protection agent, 0.015% Smash enzyme at 20～25℃, 0.06%GY-Ⅰ and NLG added respectively as clarifying and stabilizing agents, heated 3 seconds at 90℃ and 7days at -5℃ in the second subsider treatment.

Key words: snow pear, dry white wine, oxidation, clarify, second subsider

HU Yun-Feng, GUO Yi-Ru, LI Guang-Pu, LI Xi-Hong. Study on the Fermentation Process of Pear White Wine[J]. FOOD SCIENCE, 2004, 25(12): 209-211.

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Study on the Fermentation Process of Pear White Wine

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