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2006•Journal of Henan Institute of Science and TechnologyRequires access

The persimmon fruit wine stability study

Gang Li

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Abstract

Some primary abiotic and microbial stability of the persimmon was studied by the means of the persimmon wine that the main fermentation was end and alcohol content was eleven percent.The results showed that the relationship between free sulphur dioxide or acid and the persimmon wine abiotic stability is close.There was protein degeneration and pigment destabilization phenomenon in the persimmon wine.Because the acid content is low,the persimmon wine demends adopting measures to stop the malic acid-lactic acid fermentation.

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Some primary abiotic and microbial stability of the persimmon was studied by the means of the persimmon wine that the main fermentation was end and alcohol content was eleven percent.The results showed that the relationship between free sulphur dioxide or acid and the persimmon wine abiotic stability is close.There was protein degeneration and pigment destabilization phenomenon in the persimmon wine.Because the acid content is low,the persimmon wine demends adopting measures to stop the malic acid-lactic acid fermentation.

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Available abstract

Some primary abiotic and microbial stability of the persimmon was studied by the means of the persimmon wine that the main fermentation was end and alcohol content was eleven percent.The results showed that the relationship between free sulphur dioxide or acid and the persimmon wine abiotic stability is close.There was protein degeneration and pigment destabilization phenomenon in the persimmon wine.Because the acid content is low,the persimmon wine demends adopting measures to stop the malic acid-lactic acid fermentation.

Key concepts: Malolactic fermentation, Wine, Malic acid, Fermentation, Food science, Chemistry, Lactic acid, Wine fault

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