猕猴桃原酒发酵工艺参数初步研究

Research on the Fermentation Technical Parameters of Kiwi Fruit Base Wine

以广元苍溪猕猴桃为原料,研究在发酵温度为25℃时的发酵方式(生料、熟料)、发酵条件(蔗糖添加量、酵母接种量)对猕猴桃原酒品质的影响。试验结果表明,生料发酵的原酒品质优于熟料发酵。在生料发酵过程中,添加15%的蔗糖,酵母接种量为0.3%,所产出的原酒品质最优。

Kiwi fruit from Cangxi Guangyuan was used as raw materials to produce kiwi fruit base wine.The effects of fermentation methods（uncooked raw materials and cooked raw materials） and fermentation conditions（addition level of sugarcane and inoculation quantity of yeast） on the quality of base wine（fermentation temperature at 25 ℃） were studied.The results showed that base wine quality by uncooked materials fermentation was better than that by cooked materials fermentation.During the fermentation of uncooked materials, the addition of 15 % sugarcane and 0.3 % yeast inoculation quantity could produce base wine with the best quality. （Tran. by YUE Yang）