以贵长猕猴桃为原料,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、酵母菌接种量以及初始糖度、发酵温度等因素对果酒发酵的影响.结果表明,猕猴桃果酒的最佳发酵条件为果胶酶添加量0.2%、酵母菌接种量0.03%、初始糖度24%、发酵温度20℃.由此得到的猕猴桃果酒呈淡红色,酒体醇厚,果香浓郁.%The fermentation of Guichang kiwifruit wine was explored. The effects of the adding level of pectinase, the inoculating quantity of yeast, initial sugar content, and fermentation temperature on the fermentation of kiwifruit wine were investigated by single factor test and orthogonal experiments. The best fermentation conditions were summed up as follows: the adding level of pectinase was 0.2%, yeast inoculating quantity was 0.03%, initial sugar content was 24%and fermentation temperature was at 20℃. Under the above conditions, the produced kiwifruit wine was emerald green in color with strong kiwifruit aroma and mellow taste.
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