Study on Fermentation Technique of Syzygium samarangense Wine
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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.
