猕猴桃发酵果酒优化工艺技术的研究

Study on Technical Optimization of Kiwi Fruit Fermenting Wine

研究获得了相适应的降酸、稳定、保持Vc等优化的猕猴桃酿酒工艺技术。采用果实快速破碎后入罐发酵,加入辅料、澄清剂等发酵1～3d,再将清汁与去皮渣的浊汁分别进行发酵。保持发酵温度18～20℃,运用发酵前后降酸处理、及发酵后稳定性处理、冷冻-5℃装瓶等工艺技术,所酿的猕猴桃酒干浸出物含量高,达40.2～48.5g/L,维生素C含量高,达488.2～651.2mg/L,营养丰富,具有新鲜优雅的果香和酒香,达到国家猕猴桃酒优质品要求。该工艺技术达到了国内领先水平。(丹妮)

The techniques including acid decreasing, Vc holding etc. in the production of kiwi fruit wine were optimized. The fruits were smashed rapidly for pot entry fermentation, then auxiliary materials and clarificants were added for 1 -3 d fermentation, then clear juice and the turbid juice after peel and residue removal were fermented respectively. Fermentation temperature kept at 18 -20 ℃, then acid decreasing treatment before and after fermentation, stability treatment after fermentation, and freezing at -5℃ and bottle filling were operated. The produced kiwi fruit wine that met national quality product requirements had high extract content （40.2-48.5 g/L）, high Vc content （488.2-651.2 mg/L）, and abundant nutrients and elegant and enjoyable wine aroma.