荔枝酒发酵工艺研究

Studies on the Fermentation of Lychee Wine

研究了荔枝酒发酵的关键技术。结果表明 ,荔枝取汁时加入 3 0 0mg偏重亚硫酸钾 /kg果肉 ,将果汁调整至pH4 0 ,可溶性固形物 2 5% ,接入扩大倍数为 11的经驯化的葡萄酒活性干酵母 ,于 2 0℃进行发酵 。

The article indicated the processing and fermentation techniques of lychee wine. The optimum process parameters were following. 300 mg /L K 2S 2O 5 was added during juice making. And the juice was adjusted by citric acid and sugar till pH 4.0 and 25% total soluble solids (TSS). The secondary domesticated yeast was used as start culture. The enlargement multiple of yeast and fermentation temperature were 11 times and 20℃, respectively.