软枣猕猴桃果酒发酵工艺优化

以软枣猕猴桃为试验材料，研究果胶酶对其出汁率的影响。通过单因素试验和正交试验得到最佳酶解条件为pH 4.1、处理时间60 min、处理温度36 ℃，果胶酶用量0.04 g/L，此时出汁率为90.88%。通过单因素试验和正交试验，对软枣猕猴桃果酒酒精发酵条件进行优化，结果表明，最佳发酵条件为发酵温度25 ℃，接种量0.10%，初始糖度10%，在此条件下发酵完成后酒精度为7.6%vol。

Optimization of fermentation technology of Actinidia arguta wine

Using Actinidia arguta as raw material, the effect of pectinase on juice yield was studied. The results of single factor and orthogonal experiments showed that the optimal hydrolysis condition was pH 4.1, temperature 38 ℃, processing time 60 min, pectinase addition 0.04 g/L. Under this condition, the juice yield was 90.88%. Then another single factor and orthogonal experiments were conducted to optimize the alcohol fermentation condition of A. arguta wine. Results showed that the optimal fermentation condition was fermentation temperature 25 ℃, inoculum 0.10%, initial sugar content 10%, under the condition, the alcohol content of the wine was 7.6%vol.