Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan

doi:10.7506/spkx1002-6630-201224004

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 16-20.doi: 10.7506/spkx1002-6630-201224004

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Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan

HUANG Cheng，YIN Hong

Institute of Food Science, Jishou University, Jishou 416000, China

Received:2011-09-29 Revised:2012-11-19 Online:2012-12-25 Published:2012-12-12
Contact: Huang-Cheng E-mail:jidahuangcheng@163.com

Abstract

Abstract:

The present study aimed to optimize juice production and fruit wine fermentation from Rosa roxburghii Tratt fruits wildly grown in western Hunan by one-factor-at-a-time and orthogonal array design. The optimum conditions for juice color protection were found to be immersion in a solution containing 0.1% VC and 0.2% citric acid for 20 min, and the optimum conditions for the ultrasonic-assisted enzymatic extraction of fruit juice were found to be enzymatic hydrolysis with pectinase and cellulase (1:2) at a total level of 0.15% at 50 ℃ and pH 4.5 for 40 min. The optimum fermentation conditions for fruit wine were found to be fermentation with 0.3% active dry yeast at 28 ℃ and initial pH 4.5 for 10 d with an initial sugar degree of 18 °Bx. The produced fruit wine had a delicate fragrance, a full-bodied taste, a transparent brownish red color and an outstanding style.

Key words: Rosa roxburghii Tratt, multi-enzyme complex, fruit wine, production process

CLC Number:

TS262.7

Huang-Cheng. Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan[J]. FOOD SCIENCE, 2012, 33(24): 16-20.

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Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan

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