莲雾酒生产工艺的研究

Study on Production Technology of Wax Apple Wine

以莲雾为原料,经清洗、破碎、榨汁、发酵、澄清、调配、过滤等工序制成干型莲雾酒。通过均匀设计确定了莲雾酒的最佳生产工艺为:先添加果胶酶45mg/L、澄清40h,再添加干酵母0.077%,初始pH为3.2,发酵时间为12d,发酵温度为23℃,可得到色泽浅黄,澄清透明,风味独特,营养丰富的莲雾酒。

Wax apple, through the production procedures of clean,grinding,extracting,fermentation, clarification, blending and filtration etc., was made into dry Wax apple wine. And the uniform design experiment indicated that the optimal fermentation conditions as follows： addition 45 mg/L pectase,clarify 40h, 0.077% inoculation amount,fermentation pH as 3.2,fermentation temperature at 23℃, and 12 d fermentation time. The produced Wax apple wine was light yellow transparent and had favorable taste and abundant nutrition.