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| Comparative study on tomato wine brewed by different techniques |
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| DOI：10.16768/j.issn.1004-874X.2016.10.021 |
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| Abstract: |
| Fresh mature tomatoes were used for fermentation and brewed by hot dipping method and traditional
technology，respectively. The conditions of traditional technology were as follows：20% of initial sugar content，0.2
g/L of yeast inoculum，pH 3.89，24℃ of main fermentation temperature，50 mg/L of SO2，50 mg/L of pectinase，
8.9% degree of alcohol of fruit wine，5.7 g/L of total acid，and 3.1 g/L of reducing sugar. Whereas，the conditions
of hot dipping method were as follows：24℃ of main fermentation temperature，0.2 g/L of yeast inoculum，20% of
sugar content of tomato juice，20 mg/L of SO2，50 mg/L of pectinase，and 60℃ of hot dipping temperature for 30 min.
Based on the above conditions of hot dipping method，the prepared tomato wine had transparent wine body，rich，
full-bodied wine bouquet，alcohol gas coordination，possessing typical tomato flavor，with 10.4% degree of alcohol，
6.1 g/L of total acid and 2.4 g/L of reducing sugar. Compared with the international standards，the physical and
chemical，sensory indicators of prepared tomato wine were qualified. Through the analysis of physical and chemical
indices and sensory evaluation of fermented wine，the quality of local tomato wine made by hot dipping method was
much better than that by traditional technology. |
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