In this study, the factors influencing the acidity in the fermentation process of red bayberry wine including temperature, SO2, potassium sorbate, and sugar content were investigated and the optimum fermenting conditions were determined. The results sug-gested that, the influence of SO2 on the acidity of red bayberry wine presented in two aspects:slowing down the fermentation and fur-ther influencing the acidity change, and producing sulfurous acid in wine and further increasing wine acidity. The influence of potassi-um sorbate presented in two stages:as its concentration was less than 0.04%, the acids mainly came from alcoholic fermentation;as its concentration was above 0.06 %, the acids came from malolactic fermentation, potassium sorbate, and red bayberry juice. Sugar content had significant influence on red bayberry wine fermentation, the acidity increased with the increase of sugar content and the fermentation was satisfactory as sugar content was in the range of 15%to 25%. Temperature mainly influenced the alcohol fermenta-tion process and it might delay the fermentation of red bayberry wine but it had little influence on acidity change. Finally, the opti-mum fermentation conditions were summed up as follows:inoculation with a small amount of active yeast, initial sugar content con-trolled within 15%to 25%, fermenting temperature was at 20℃, and the adding level of SO2 was 50~100 mg/kg.%研究了温度、SO2、山梨酸钾以及糖度对杨梅酒发酵过程酸度变化的影响,并寻求最佳发酵条件.实验表明,SO2对杨梅酒发酵酸度变化的影响有两个方面,一是影响发酵程度增酸,二是SO2在果酒中生成亚硫酸而增加果酒的有效酸度.山梨酸钾对酸度变化的影响有两个阶段,在浓度0.06%时的增酸主要来自乳酸发酵产酸、山梨酸及杨梅汁自身的酸度.糖度对杨梅酒发酵的影响也较明显,随着糖度增大,酸度显著增大,在15%~25%条件下,发酵情况较好.温度主要影响的是酒精发酵进程,在一定范围内可延迟杨梅酒起酵时间,对酸度变化的影响不大.实验初步得出杨梅酒发酵最佳工艺条件为接种少量活性酵母,控制初始糖度15%~25%,温度20℃、SO2添加量为50~100 mg/kg.
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