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Study on the Stability of Persimmon Wine

Gong Ben-hong

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Abstract

The non-biological and biological stability of the persimmon wine(alcohol degree as 11.3 %) after the end of the fermentation were studied.The results showed that there were protein degeneration,pigment destabilization and oxidation degeneration phenomenon in the persimmon wine.The addition of proper amount of SO2 and 300 mg/L bentonite coupled with freezing processing might enhance the stability of persimmon wine and produce clarified and stable persimmon wine.

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What this paper is about

The non-biological and biological stability of the persimmon wine(alcohol degree as 11.3 %) after the end of the fermentation were studied.The results showed that there were protein degeneration,pigment destabilization and oxidation degeneration phenomenon in the persimmon wine.The addition of proper amount of SO2 and 300 mg/L bentonite coupled with freezing processing might enhance the stability of persimmon wine and produce clarified and stable persimmon wine.

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Available abstract

The non-biological and biological stability of the persimmon wine(alcohol degree as 11.3 %) after the end of the fermentation were studied.The results showed that there were protein degeneration,pigment destabilization and oxidation degeneration phenomenon in the persimmon wine.The addition of proper amount of SO2 and 300 mg/L bentonite coupled with freezing processing might enhance the stability of persimmon wine and produce clarified and stable persimmon wine.

Key concepts: Wine, Malolactic fermentation, Food science, Fermentation, Chemistry, Bentonite, Horticulture, Biology

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