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Tomato (Lycopersicon Esculentum Mill), to learn the name of the tomatoes, is one of the most important types of fruits and vegetables. It is rich in nutrients, most of which are easy to directly absorbed by the body as glucose, fructose, and various amino acids, while rich in trace elements Ca, Fe, P, and rich Vc called tonic. Ripe tomato is not easy to store can easily rotten tomato wine for the formation of the tomato industry chain, increase farmers' income, rich wine market has a certain practical significance. The main results of this study are as follows: 1, this study used the the tablet coating method, and the streaking method the many enrichment domesticated yeast were isolated and purified productive identification and screening of yeast. Comparison and evaluation of the strength of fermentation force under different temperature, sugar content, acidity, alcohol content and brewing wine wine tomato flavor characteristics different yeast strains, screening out a more suitable strains of tomato liquor 1 to # . 2, by choosing fresh, no damage, no rotten ripe tomatoes, washed, peeled juicer and add different concentrations of pectinase and sodium sulfite processed, the results show that at a temperature of 35 ° C, the role of time 3h, pectinase 0.029% juice juice yield higher, better clarity. And add 98g / L sodium sulfite juice is orange-yellow and bright color stability. Fermentation process by single factor and orthogonal experiments further optimization, to determine the best tomato wine brewing process conditions: Brix 21 ° Bx, temperature 27 ° C, inoculum size 3%, the pH value of 5.0, fermentation time is 30d, range analysis results show that the four factors of fermentation affect the size of the order of: Brix> Temperature pH> inoculum size. Clarifying agent by the different concentrations of tomato wine clarity, the results showed that: 100mg tomato fermentation broth, add the 6mg tannins, 8mg dry gelatin and 1.5mg of bentonite to obtain satisfactory results. 5 after ingredients deployment, to clarify the process of aging, and other alcohol content of 11.7% (V / V), total sugar content of 5.56g / L of high-quality, low-alcohol Semi flavor tomato fruit wine. Finished was brown or orange, clear and transparent, without suspended solids and sediments, elegant and harmonious wine, fruity wine with alcohol and plump, sweet and sour, soft aftertaste, the unique flavor of a tomato wine. Appearance, aroma, flavor and sensory standards are in line with the domestic like Wine, but also by the detection of a number of physical and chemical measurement and analysis and health indicators, various indicators have reached the national standard GB/T15037 (physical and chemical) and GB2758 (Health) requirements. For tomato fermented wine, according to the characteristics of tomato fruit, fruit wine brewing basic process developed fruit raw wine characteristics, with universal guiding role in the implementation of the development of new fruit wine, winemaking developed and specific process .
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