摘要
[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.
[Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fermentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. [Result] The optimum conditions were as follows: fermentation temperature (22 ℃), yeast inoculums (0.20 g/L), SO2 concentration (60 mg/L) and pH (3.5). The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aroma. [Conclusion] The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.
