Abstract:

The effects of yeast species, pectinase types, hydrolysis conditions of pectinase, material disposal process of Cerasus humilis on its dry white wine production were investigated. A suitable material selection technology of dry white wine was determined in this study. The results showed that the suitable material selection and processing are as follows: selecting Cerasus humilis with yellow seedcase as material, blanching juice for 1 min, and then flaying and beating, adding 200 mg/L active dry yeast ICV and adding 0.1% pectinaseⅡfor hydrolysis of 1.0 h at 30 ℃.

Key words: Cerasus humilis, dry white wine, material, yeast, pectinase