Deacidification technology of hawthorn juice and development of hawthorn wine

Using hawthorn as raw material for hawthorn wine making,the proce ssing technology of hawthorn wine,deacidification of hawthorn, screening of fermentation strains and optimization of fermentation parameters were studied.Besides,the sensory quality of fermented products was evaluated. An ion-exchange resin process was selected for deacidification based on the comparison of dilution,chitosan and ion-exchange resin methods. Saccharomyces cerevisiae P2 was used for hawthorn wine making after being compared with S.cerevisiae Q423,DV 10 and D47 on the ability of alcohol production and sensory evaluation of their products.The optimal fermentation conditions were obtained by orthogonal experiments as follows: ratio of solid to liquid 1.0:1.5,sugar content 18%,inoculum 15ml.The hawthorn wine appeared ruby red and full-bodied,and its alcoholic strength,sugar content and titrable acidity were 11.8%,6.7%and 1.322%,respectively.