Development of Roselle & Grape Wine

Liquor-Making Science and Technology - - News -

WANG Lixia1, HONG Xuan3, WUWenlong1, WANG Yuling1, PAN Yishan1 andWANG Shaofeng2 (1. School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000; 2.Zhangzhou Golden Triangle Bio-tech Co. Ltd., Zhangzhou, Fujian 363000; 3. Xiamen Key Lab of Marine Medicinal Natural Products and Cell Engineering, Xiamen Medical College, Xiamen, Fujian 361000, China) Abstract: The production process of roselle & grape wine was studied by single factor test and orthogonal test with roselle extract and grape juice as raw materials. The optimum technical parameters were summed up as follows: 200 mL grape juice and 80 mL 1 % roselle extract, the initial sugar content was 17 %, the adding level of yeast was 0.04 %, fermenting temperature was at 20 ℃, and fermentation time was 3 d. The produced wine was rose red in color with strong fruit aroma and full-bodied and enjoyable taste. Key words: roselle; grape; fruit wine; fermentation process

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