Fermentation processing techniques for black raspberry wine
The technique for producing special wine with black raspberry was introduced,and the influence of process parameters such as yeast strain,inoculation amount,amount of used sulfur dioxide and fermentation temperature on the quality of black raspberry wine were assayed in this paper.The results showed that the best fermentation conditions with single strain Y3 are 0.007% inoculation amount,40 mg·L-1 sulfur dioxide consumption,primary fermentation temperature at 23℃,later fermentation temperature at 16℃ for 3 months maturation,and then PVPP(polyvinylpolypyeeolidone) was used as clarifying agent and the suitable concentration of PVPP was 1.7 g·L-1.The wine presents limpid and clear ruby colour,with tipical and rich aromas of black raspberry as well as mellow.Undiluted bouquet can be reached under above fermentation technology.