杨梅果酒果浆发酵技术研究

Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine

以杨梅鲜果为原料，采用常温（31．5～33．0℃）果浆发酵技术，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，活性干酵母对杨梅果浆具有较好的适应性，其发酵速率快，发酵能力强，酿制出的果酒质量好。

The fermentation characters of fruit jam from Chinese bayberry was studied by active dry yeast under normal temperatures（31.5 - 33.0℃ ）. The results suggested that the active dry yeast used in the study had the advantages with rapid fermentation and good fermentation performance. The quality of the produced wine was good.