猕猴桃果酒酿造工艺优化研究

Optimization of Brewing Technology of Kiwi Fruit Wine

本文以研制适合大众口味的猕猴桃果酒为目的,以新鲜猕猴桃果实为原料,以酒精度和感官质量为指标,以酵母添加量、发酵温度、发酵时间、原料配比为单因素试验因素,在单因素试验的基础上,进行正交试验,确定最佳的猕猴桃果酒工艺参数。试验结果表明,当发酵时间为7 d,酵母添加量0.25%,原料配比10∶2,在24℃下进行发酵,可获得黄绿色,果香浓郁、酸甜适度、口感较佳的猕猴桃果酒。

In order to develop kiwi fruit wine suitable for the public taste,fresh kiwi fruit was used as raw material,alcohol volume fraction and sensory quality as indicators,yeast addition,fermentation temperature,fermentation time and raw material ratio as single factor test factors.Based on single factor test,orthogonal test was carried out to determine the best technological parameters of kiwi fruit wine.The results showed that when the fermentation time was 7 days,the yeast content was 0.25%,the ratio of raw materials was 10∶2,and the fermentation temperature was 24℃,the kiwi fruit wine with yellow green,rich fruit flavor,moderate sweet and sour taste could be obtained.