乌饭果酒发酵工艺的研究

Fermentation technology of Vaccinium bracteatum fiuit wine

以乌饭树的果实为原料,分析了发酵条件对发酵过程的影响,通过单因素试验和正交试验,得出乌饭果酒的发酵优化条件为乌饭果实预处理打浆后,经100mg/kg的SO2处理,用120mg/kg果胶酶进行酶解,接种0.20％酵母,于25℃发酵8d,14～18℃后发酵20d,可得到口感纯正、营养丰富的乌饭果酒,为乌饭果酒新产品的开发提供参考.

Using Vaccinium bracteatum fruit as raw material, the effect of various fermentation conditions on fermentation process was analyzed. The fermentation technology parameters were determined by single factor experiment and orthogonal experiment. The optimum conditions of processing technology were obtained： V. bracteatmn with pulping treatment, dealed with SO2 100 mg/kg, pectase addition 120 mg/kg, yeast inoculum 0.20%, fermentation for 8 d at 25℃ and post-fermentation for 20 d at 14-18℃. The finished wine was rich in nutrition with pure taste. The result provided valuable references to new product development of fruit wine.