柑桔汁发酵果酒初探

A STUDY ON FERMENTED WINE OF ORANGEADE

为充分利用湖南柑桔资源，选择适当的菌株把柑桔汁酿成果酒．研究结果表明：葡萄酒酵母适合柑桔汁发酵，发酵工艺控制的适宜温度为２０～２６℃，纯种接入调整后柑桔汁发酵最终酒精含量φ为７％～１１％．

This experiment aims at making wine with suitable strain and orangeade while using abundant output of orange in Hunan province. The results obtained show that the S.ellipsoidieus is appropriate for the fermentation of orangeade. In the course of fermentation,the temperature should be kept at the level between 20 ℃ to 26 ℃. When the orangeade is fermented by pure strain,there is a period of adjusting of the orangeade. In the end ,the alcohol percentage in orangeade will be 7% to 11%.