Study on Fermentation Technology of Kiwi wine

• 作者: FU Wei-na LI Tuo-ping WEI Na ZHAO Zhong-sheng
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 猕猴桃酒 发酵工艺 SO2浓度 发酵温度 单因素试验 深加工产品 心理状态 正交试验
• 年，卷（期）: 2012,（1）
• 页码范围: 1-3
• 页数: 3页
• 分类号: TS262.7

摘要

[Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fermentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. [Result] The optimum conditions were as follows: fermentation temperature (22 ℃), yeast inoculums (0.20 g/L), SO2 concentration (60 mg/L) and pH (3.5). The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aroma. [Conclusion] The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.