火龙果酒发酵工艺研究

Study on the Fermentation Techniques of Pitaya Fruit Wine

用新鲜红皮红肉型火龙果果实为原料,以酵母用量、含糖量、发酵时间和发酵温度等因素进行单因素实验,研究果汁发酵的最佳时间、温度、含糖量和酵母用量。采用纯果汁发酵和带渣发酵两种方法,分析比较成品酒的感官指标。实验结果表明,采用火龙果纯果汁发酵,果肉破碎后取纯果汁,含糖量调整至17%,酵母接种量10%,28℃发酵6d,成品果酒的酒度为7%vol～8%vol,酸度0.4%～0.5%,总糖5%～6%,色泽浅红自然,酒体澄清透明,具有清雅和谐的果香和酒香,富有营养价值,具有多种保健功效。

Fresh pitaya （red pericarp and red flesh） was used to produce pitaya fruit wine. Single factor experiments including yeast use level, sugar content, fermenting time, and fermenting temperature were carried out to determine the optimum technical parameters. Pure fruit juice fermen-tation and fruit residuals fermentation were adopted respectively to compare the sensory indexes of the produced wine. The results showed that for pure fruit juice fermentation, sugar content adjusted to 17 %, inoculation quantity was 10 %, and fermentation time was 6 d at 28 ℃, the alcoholicity of the produced wine was 7 %vol～8 %vol, its acidity was 0.4 %～0.5 %, its sugar content was 5 %～6 %, the wine had natural light red color with harmonious fruit aroma and wine flavor, and the wine was clear and transparent with healthcare functions.