杨梅果酒发酵特性的研究

Fermentation feature of bayberry wine

在固定化酵母细胞发酵果酒的过程中,有多种因素对发酵产生影响,该文研究了乙醇浓度、SO2浓度、初始糖度、初始pH值、温度对发酵的影响,结果表明:固定化酵母细胞主发酵结束后的酒精度为12￣°13°,进行发酵时控制SO2浓度为50mg/L、初始糖度为20%左右、初始pH值为3.3￣3.5、温度为27℃左右比较适合杨梅果酒的生产。

There are several influencing factors during immobilized yeast fermentation to produce fruit wine. The effects of ethanol concentration, SO2 concentration, initial sugar concentration, initial pH and temperature on fermentation were studied. The results indicated that the content of alcohol was 12%-13% after main fermentation. It was preferable for the production of bayberry wine when fermentation was carried out at 27℃ with 50×10^-6mg/L of SO2, 20% of initial sugar concentration and initial pH 3.3～3.5.