Study on fermentation technology and its flavor of bayberry wine

According to the problems that the bayberry wine was dim in color and flavor thin,the RV171 yeast was used as fermermented strain. The effects of the SO2 concentration,the fermentation temperature and the amount of yeast inoculums on the color and organic acids were analyzed in this paper. The results showed that a* value and b* value were decreased as the SO2 concentration increased from 40 to 120mg/L. When the fermentation temperature was 30℃ to 20℃,L*,a*,b*,C value were higher than that of 30℃. With increasing of yeast inoculums,L* value decreased and a* value slightly decreased. The main organic acid in the bayberry wine were citric acid(83%) and acetic acid(13%). The Gas Chromatograph-Mass Spectrometer-computer(GC-MS) analysis result demonstrated that the main aroma components in the red bayberry wine was esters( 60.57 %) and alcohols( 23.77 %). Wine fermented under optimized fermentation conditions were brightly-colored,enriched organic acid,and good flavor.