黄金贡柚果酒的发酵工艺研究

以新鲜黄金贡柚为原料，将贡柚去皮、榨汁、过滤，加入葡萄酒酵母进行发酵，制备黄金贡柚果酒。首先利用单因素试验来确定酵母接种量、发酵时间、发酵温度以及初始糖度，然后在单因素试验结果基础上进行4因素3水平正交试验，优化黄金贡柚果酒发酵的最佳工艺。结果表明，发酵温度和酵母菌接种量对品质影响较大，在发酵温度20 ℃、酵母接种量0.8%、初始糖度24 °Bx条件下发酵6 d，可制备出酒精度达15.5%vol、风味独特的黄金贡柚果酒。

Fermentation technology of golden pomelo fruit wine

Using fresh golden pomelo as raw material, the golden pomelo fruit wine was fermented by wine yeast after peeling, juicing, filtering of golden pomelo. Firstly, the yeast inoculum, fermentation time, temperature and initial sugar content were determined by single factor experiment. On the basis of single factor experiment, the fermentation technology of golden pomelo fruit wine was optimized by 4 factors and 3 levels orthogonal experiments. The results showed that fermentation temperature and yeast inoculum had a great influence on the quality of fruit wine. Under the conditions of fermentation temperature 20 ℃, yeast inoculum 0.8%, initial sugar content 24 °Bx, fermentation time 6 d, the golden pomelo fruit wine was prepared with alcohol content 15.5%vol and unique flavor.