草莓果酒的酵母发酵特性研究

Study on Fermentation Performance of Strawberry Wine Yeast

以草莓鲜果为原料,接种酿酒活性干酵母,添加复合酶制剂、白砂糖。在常温(17.5￣22.5℃)下进行全果发酵。结果表明,摘除萼片和枝梗的草莓鲜果经0.5‰高锰酸钾溶液浸泡20s,清水冲洗,复合酶制剂下胶处理15h后进行发酵,发酵所得草莓酒的各项指标均达到优质果酒标准。试验用活性干酵母对草莓果浆发酵速率快,发酵能力强。(孙悟)

Fresh strawberry fi＇uits were used as raw materials, then after inoculation with wine-making active dry yeast, compound zymin and white granulated sugar etc. were added, then the fermentation carried out at 17.5-22.5℃. The whole production process was as follows： flesh strawberry fruits after the extirpation of sepal and rachisbranch steeped in 0.5‰ potassium permanganate solution for 20 h and then washed by clean water, then after 15 h gelatin treatment by compound zymin, the fruits were used for fermentation, and the indexes of the produced wine reached the standards of quality wine. The active dry yeast used in the production had the advantages of rapid fermentation rate and good fermentation performance.