功能性柚子果酒工艺研究

Study on the Production of Functional Pomelo Fruit Wine

以新鲜的长寿沙田柚为原料，研究功能性柚子果酒生产工艺。通过单因素试验考察不同的初始 pH 值、初始糖度、酵母菌接种量、主发酵温度、主发酵时间对柚子果酒的酒精度和品质的影响。选取 4 因素 3 水平的正交试验对柚子果酒发酵工艺参数进行优化。结果表明，初始 pH 值为 3.8，初始糖浓度为 18oBx，酵母接种量为 7 %，主发酵温度为 17 ℃，主发酵时间 5 d 的条件下可酿出品质优良的柚子果酒。

The production techniques of functional pomelo fruit wine with fresh Chongqing Shatian pumelo as raw materials were studied. The effects of different technical conditions including initial pH value, initial sugar content, yeast inoculating quantity, chief fermenting temperature, chief fermenting time on the alcoholicity and the quality of pomelo fruit wine were investigated by single factor test. Then the technical parameters were optimized by four-factor three-level orthogonal test. The best technical parameters were finally summed up as follows: initial pH 3.8, initial sugar content was 18莓Bx, yeast inoculating quantity was 7 %, chief fermenting temperature was at 17 ℃, and chief fermenting time was 5d. Under the above conditions, quality pomelo fruit wine could be produced.