Composition analysis during the fermentation of dessert wine

Abstract

Abstract The organic acid, tannin, ethanol, methanol and other components in sweet wine are important factors that affect the taste and flavour of sweet wine, and are also indicators for exploring the winemaking process and controlling the quality of products. This study primarily used ion chromatography to study the changes of acids in the winemaking process. Besides, this work also measures the proportion of other compositions including Soluble Solids, Ethanol and pH value by designing orthogonal test. The experimental result shows that the physicochemical indexes of Passito wine are 20.5° Brix, with a total acid content of 6.83 g / L . The alcohol content of the original wine is 12.0% vol, and the pH value is 3.42. It provides a reference for the control of various components such as organic acids and the supervision of wine during the winemaking process. To open up new channels for the development of other fresh fruit dessert wine brewing technology, it is of scientific and practical significance to optimize the fermentation conditions of dessert wine and improve the processing technology.