香梨油桃果酒的生产及质量标准

Production and Quality Standards of Balsam Pear-Nectarine Fruit Wine

以库尔勒香梨与油桃为原料,经过发酵制备香梨油桃果酒。以果酒酵母接种量、初始糖度、发酵温度和发酵时间作为单因素,通过四因素三水平正交试验得知最佳工艺参数为果酒酵母接种量0.4%,初始糖度22°Bx,发酵温度23~24℃,发酵时间7 d。成品酒精度为8.5%Vol,总糖质量浓度40.2 g/L,总酸质量浓度5.9 g/L。

Korla balsam pear and nectarine were selected as raw materials to prepare balsam pear-nectarine fruit wine after fermentation.The optimal process parameters were:fruit wine yeast inoculum 0.4%,initial sugar level 22°Bx,fermentation temperature 23~24℃,and fermentation time 7 d.The finished product was 8.5%Vol,40.2 g/L total sugar and 5.9 g/L total acid.