以红心猕猴桃为原料，研究其果酒的发酵工艺条件。采用单因素实验和正交实验，分别考察了果胶酶添加量、SO2添加量、酵母菌接种量以及初始糖度等因素对果酒发酵的影响。结果表明，红心猕猴桃果酒的最佳发酵条件为：果胶酶添加量0.09 g/L、SO2添加量0.09 g/L、酵母菌接种量1.5 %、初始糖度210 g/L。由此得到的红心猕猴桃果酒呈淡红色，酒体醇厚，果香浓郁。 |
红心猕猴桃； 果酒； 发酵； 工艺 |
Production of Red-Ringed Kiwifruit Wine
Guizhou Industry Polytechnic College, Guiyang, Guizhou 550008, China
The fermentation of red-ringed kiwifruit wine was studied. The effects of the adding level of pectinase, the adding level of SO2, the inoculating quantity of yeast, and initial sugar content etc. on the fermentation were investigated by single factor test and orthogonal experiments. The results showed that the best fermentation conditions were as follows: the adding level of pectinase was 0.09 g/L, the adding level of SO2 was 0.09 g/L, yeast inoculating quantity was 1.5 % and initial sugar content was 210 g/L. Under above conditions, the produced red-ringed kiwifruit wine was light red in color with strong kiwi aroma and mellow taste.
red-ringed kiwifruit; fruit wine; fermentation; technology