복분자 와인의 제조공정 최적화

Process Optimization of the Raspberry Wine

This study investigated the essential process of the raspberry wine for efficient production. In the otimal K2O2S5 concentration experimetation with a view to control contamination, fermentation process must be controlled by sustaining more than 20ppm K2O2S5. In the optimal activation condition experiment for the dry yeast, The dry yeast need 5% sucrose concentraion solution and 40℃ for activation. In the optimal diatomite product ratio experimentation, Celite Hyflo supercel : Celite Standard supercel =1:1 are sutable for filtraion quality and production efficiency according as turbidity and filtering velocity. These results suggest that optimal process condition of the raspberry wine production.