[关键词]
[摘要]
为了推动莲雾加工业的发展,研究了莲雾果酒的发酵工艺。通过考察多个因素对发酵效果的影响,确定最佳工艺为:酵母接种量0.6 g/L,初始pH值3.5,发酵温度21~25 ℃,发酵时间14 d。试制的莲雾果酒浅黄色,澄清透明,有一定的莲雾果香和酒香,爽口,风格独特。
[Key word]
[Abstract]
In order to promote the development of the Syzygium samarangense processing industry, Syzygium samarangense wine fermentation process was researched. By examining a number of factors affect the fermentation effect, the best fermentation process was determined: yeast inoculum concentration of 0.6 g/L, initial pH 3.5, fermentation temperature 21~25 ℃ and fermentation time of 14 days. Trial Syzygium samarangense wine was yellow, clear and transparent. In addition, it showed a certain amount of Syzygium samarangense fruity bouquet, refreshing and unique style.
[中图分类号]
[基金项目]
三亚市专项科研试制项目(2012KS17)