Process Optimization for Production of Persimmon Wine with Lower Methanol.

ABSTRACT: Persimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit's pectin, always hinders persimmon wine production. To reduce the methanol level in the wine, the effects of persimmon cultivar, starter, pectinase, and pretreatment methods were investigated via single-factor and orthogonal experiments. The persimmon cultivar 'MaoKui' was finally used throughout the study owing to its lowest pectin concentration (24.5 g/kg). The best treatment conditions against the persimmon pulp were pectinase (0.04 g/kg) at 30 °C for 4 h, then boiled at 115 °C for 15 min before fermentation started. The optimized fermentation conditions for wine production were pectinase (0.03 g/kg), 250 mg/kg starter (BO213 and SPARK wit

SUBMITTER: Wei J 

PROVIDER: S-EPMC10931408 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature