荔枝果酒酿造工艺研究

Study on Optimum Parameters of Litchi Wine Fermentation Process

通过单因素试验和正交实验法优选荔枝果酒的最佳发酵工艺条件。结果表明,最适条件为温度21℃、接种量10%、糖度25%、柠檬酸添加量8 g/L、有效SO2添加量0.13 g/L、发酵时间10 d。

The processing and fermentation techniques of lhchi wine were studied and the optimum fermentation technical conditions were determined in this paper. The results showed that the optimum fermentation conditions were： temperature 21℃, inoculation 10%, degree of sugar 25%, accession of citric acid 8 g/L, accession of effective SO2 0.13 g/L and fermentation time 10 days.