活性干酵母在猕猴桃全果发酵中的应用

Study on Application of Active Dry Yeast to Complete-Fruit Fermentation of Kiwifruit

以猕猴桃为原料,采用常温(13．5-22．5℃)全果发酵技术,对自主开发的活性干酵母的发酵特性进行了初步研究。结果表明,此项试验采用的活性干酵母对2种不同的猕猴桃发酵液均具较好的适应性,其起发速度快,发酵平稳,酿制出的果酒质量好。

The preliminary study on fermentation performance of active dry yeast developed by ourselves was conducted by complete-fruit fermentation technique under normal temperature （13.5-22.5℃）with kiwifruit as raw materials. The results suggest that the active dry yeast used in the test has good adaptation to two different fermentation liquids of kiwifruit with rapid and stable fermentation. The produced wine has good quality.