樱桃果酒发酵工艺研究

Study on fermentation technology of cherry wine

研究了以樱桃为主要原料,采用控温发酵技术酿制樱桃果酒的工艺流程,通过对比试验确定最佳工艺参数为:果胶酶用量100mg/L,SO_2添加量为50mg/L～100mg/L,发酵温度26℃,发酵前果汁调糖至19%,酵母接种量为5%。

Using cherry as main material, cherry wine was produced by temperature-control fermentation. With comparative tests, the optimal processing parameters were determined as follows The addition amount of pectinase was 100 mg/L, SO2 content was 50 mg/L-100 mg/L, fermentation temperature was 26℃, sugar content was adjusted to 19% before fermentation and the optimal inoculation of active dry yeast was 5%.