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Fast Grape Wine Production by Kyoho Condensed Grape Juice

Guangqi Zhou

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Abstract

Fast grape wine production by Kyoho condensed grape juice was studied.The optimum technical conditions were as follows: the use level of pectinase was 0.1 mL/kg,zymolysis temperature was at 55 ℃,and zymolysis time was 40 min.The physiochemical indexes of the produced grape wine were in accord with national standards,its organic acid content was almost the same with that produced by traditional techniques,and it maintained grape wine taste and healthcare functions.

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What this paper is about

Fast grape wine production by Kyoho condensed grape juice was studied.The optimum technical conditions were as follows: the use level of pectinase was 0.1 mL/kg,zymolysis temperature was at 55 ℃,and zymolysis time was 40 min.The physiochemical indexes of the produced grape wine were in accord with national standards,its organic acid content was almost the same with that produced by traditional techniques,and it maintained grape wine taste and healthcare functions.

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Available abstract

Fast grape wine production by Kyoho condensed grape juice was studied.The optimum technical conditions were as follows: the use level of pectinase was 0.1 mL/kg,zymolysis temperature was at 55 ℃,and zymolysis time was 40 min.The physiochemical indexes of the produced grape wine were in accord with national standards,its organic acid content was almost the same with that produced by traditional techniques,and it maintained grape wine taste and healthcare functions.

Key concepts: Wine, Grape wine, Food science, Pectinase, Wine grape, Taste, Chemistry, Bitter taste

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