猕猴桃酒发酵工艺研究

Study on Fermentation Technology of Kiwi Fruit Wine

[目的]探讨猕猴桃酒的最佳发酵工艺。[方法]采用单因素试验和正交试验,考察pH、SO2添加量、发酵温度、酵母接种量对猕猴桃酒品质的影响。[结果]猕猴桃酒发酵的最佳工艺参数为发酵温度22℃,酵母接种量0.20 g/L,SO2添加量60 mg/L,pH 3.5。在该条件下制得的猕猴桃酒微黄带绿,澄清透明,纯净柔和,酸度适中,果香、酒香浓郁。[结论]该研究为猕猴桃深加工产品的开发和生产提供了理论依据。

[Objective] The aim was to discuss the optimum fermentation technology of kiwi fruit wine.[Method] Effects of pH,SO2 addition amount,fermentation temperature,yeast inoculation amount on the quality of kiwi fruit wine were investigated by single factor experiment and orthogonal experiment.[Result] The results showed that the optimum conditions were as follows：fermentation temperature 22 ℃,yeast inoculation amount 0.20 g/L,SO2 addition amount 60 mg/L,pH 3.5.The kiwi fruit wine produced under these conditions was yellowish green,clear and transparent,moderate in acidity and with strong fruit flavor and aroma.[Conclusion] The study provided a theoretical basis for development and production of deep processing products of kiwi fruit.