Study on the Brewing Technique of Black Date Wine

摘要

The brewing technique of wine with black date was studied. Orthogonal test was used to confirm the technique of soaking and juicing with black date , the best condition of ferment and clarification method. The results showed that black date juice could be obtained by beating and juicing after soaking in water for 5h at 90 V ,and the proportion of water and black date was 5: 1. The black date wine fermenting parameters were as follows: the sugar content of juice was adjusted to 20 °Bx, pH value was 3.5, 0.4g/L pectinase was added and the quantity of yeast inoculation was 0.3g/L; clarification effect was better by Adding 160mg/L gelatin.