火龙果酒发酵影响因素研究及中试应用

以红心火龙果为原料酿造果酒，通过单因素和正交试验研究影响火龙果酒发酵因素，在此基础上进行20 L小量试验，再以小量试验为基础进行8 t原料中试生产应用，发酵生产获得火龙果酒原酒5 t，获得适合中小型酒厂的火龙果酒酿造工艺流程及操作要点。结果表明，选用9成熟红心火龙果，调整果汁浓度至可溶性固形物为9°Bx、初始糖度23%、接种0.04% BV818安琪酵母，21 ℃发酵7 d，该条件下得到火龙果原酒酒精度为13.2%vol，酒体色泽紫红，口感柔和，澄清透明，具有突出的火龙果果香和酒香。

Influence factors of pitaya fruit wine fermentation and the pilot scale application

Using red pitaya as raw materials to prepare pitaya fruit wine, the influence factors on pitaya wine fermentation were studied through single factor and orthogonal experiments. On the basis, experiments for 20 L Lab-scale fermentation was carried out firstly, then a 8 tons pilot-scale application was conducted. A 5 tons of pitaya fruit wine was produced and the brewing technology of the pitaya fruit wine was developed which suited the small and medium breweries. Results showed that the optimal fermentation conditions were pitaya maturity 90%, pitaya juice soluble solids 9 °Bx, initial sugar content 23%, Angel yeast BV818 inoculum 0.04%, fementation for 7 d at 21 ℃. Under the fermentation conditions, the alcohol content of pitaya fruit wine was 13.2%vol, and the wine had purplish red color, soft taste, clear and transparent, with outstanding pitaya fruit and wine aroma.