The invention provides a pitaya
wine processing technology. The pitaya
wine processing technology is optimized aiming at the problems that pigments are easy to degrade, the
fermentation efficiency is low, and the
flavor is single in a traditional technology. According to the
raw material pretreatment, ultrasonic cleaning (0.05%
sodium hexametaphosphate solution) is combined with
metal ion control (Fe2 / Cu2 is less than or equal to 0.1 mg / L), and the juice yield is increased through composite enzymolysis (
pectinase and
cellulase). In the low-temperature
fermentation stage, the period is shortened to 10 hours by utilizing fed-batch strain activation, and the
retention rate of characteristic
aroma is remarkably improved by combining pulse
ultrasound and
nitrogen protection (the
oxygen content is less than or equal to 0.5 ppm); and through
infrared monitoring and gradient cooling, accurate control of the alcoholic strength being 12% vol and the residual
sugar being less than or equal to 4g / L is realized. In the aging stage,
nitrogen is adopted to isolate
oxygen (high-purity
nitrogen is greater than or equal to 99.99%) and a KPA stabilizer, so that the degradation rate of betacyanin is less than or equal to 10%. Finally, the stability is improved through
ceramic membrane
filtration, cold stabilization and
pasteurization, and the product is
purplish red in color and luster and complex in
flavor and has industrial application potential.