莲雾果酒的发酵工艺研究

Study on Fermentation Technique of Syzygium samarangense Wine

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。

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.