番荔枝果酒酿造工艺研究

Brewing Process of Sugar Apple Wine

采用成熟番荔枝果实为原料,研究在不同发酵温度、SO2添加量、酵母接种量、植酸量等条件下对其果酒发酵品质影响,最终得出最佳发酵工艺条件：SO2添加量为80~120 mg/L,发酵温度为23~26℃,酵母接种量为0.6 g/L,植酸添加量为0.06%~0.08%。

Mature sugar apples are collected as raw materials to test its wine fermentation effect under different conditions of fermentation temperature,SO 2 quantity,yeast vaccination quantity,phytic acid quantity,etc.Best fermentation process conditions are finally concluded： SO 2 quantity 80~120 mg/L,fermentation temperature 23~26 ℃,yeast vaccination quantity 0.6 g/L,phytic acid quantity 0.06~0.08%.