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Research on Mulberry Wine Fermentation Technology

OU Nan-jun

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Abstract

The changes of sugar, alcohol and acid were investigated during the wine fermentation. The effect of the inoculum of yeast and the top-space of fermentor on the wine fermentation was also studied. The result showed that mulberry could be used for making a high quality fruit wine. The inoculum of yeast affected the starting time of mulberry wine fermentation, whereas it did not affect the changes of sugar, alcohol and acid significantly; the top-space of fermentor only affected the acid production, and had no significant effect on the changes of other compositions.

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What this paper is about

The changes of sugar, alcohol and acid were investigated during the wine fermentation. The effect of the inoculum of yeast and the top-space of fermentor on the wine fermentation was also studied. The result showed that mulberry could be used for making a high quality fruit wine. The inoculum of yeast affected the starting time of mulberry wine fermentation, whereas it did not affect the changes of sugar, alcohol and acid significantly; the top-space of fermentor only affected the acid production, and had no significant effect on the changes of other compositions.

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Available abstract

The changes of sugar, alcohol and acid were investigated during the wine fermentation. The effect of the inoculum of yeast and the top-space of fermentor on the wine fermentation was also studied. The result showed that mulberry could be used for making a high quality fruit wine. The inoculum of yeast affected the starting time of mulberry wine fermentation, whereas it did not affect the changes of sugar, alcohol and acid significantly; the top-space of fermentor only affected the acid production, and had no significant effect on the changes of other compositions.

Key concepts: Wine, Fermentation, Food science, Sugar, Fermentation in winemaking, Yeast, Wine fault, Yeast in winemaking

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