柚子木瓜发酵酒工艺研究

Fermentation Process of Pomelo-Pawpaw Wine

以新鲜的柚子和木瓜为原料酿造柚子木瓜酒,以酒精度、残糖为指标对酿造工艺进行分析。通过单因素和正交实验优化酿造工艺条件。结果表明,初始p H4.0、初始糖度为22°Bx、酵母接种量为2.5%、发酵温度26℃、发酵时间6d的工艺条件下酿造的产品颜色金黄、清亮透明、果香浓郁、口感醇和。

Using fresh pomelo and pawpaw fruit as raw materials,the pomelo-pawpaw fruit wine was brewed,and the brewing process was analyzed from the aspects of alcohol content and residual sugar content.Through single factor and orthogonal experiment,the brewing process conditions were optimized.The results indicated that the optimal brewing process conditions of the pomelo-pawpaw fruit wine were initial pH 4、sugar content was 22°Bx、yeast adding quantity was2.5%、6 d fermentation at 26℃,The pomelo-pawpaw produced wine brewed under the optimal brewing process conditions was golden yellow in color、transparent、fruity and pure and mellow wine taste.