沙枣果酒加工工艺研究

目的]优化沙枣果酒加工工艺。方法]以沙枣为原料,经加水浸提后,调糖、调酸并添加酵母进行发酵;利用单因素试验和正交试验设计研究二氧化硫的添加量、酵母用量、沙枣汁初始糖度及主发酵温度对发酵的影响。结果]结果表明,沙枣果酒的主发酵最佳工艺条件为：SO2添加量为80 mg/L,主发酵温度在22.5℃,初始糖度18%,酵母接种量0.25%;在该最佳工艺条件下,发酵的沙枣酒酒度为10.0%（V/V）。结论]该加工工艺研究为沙枣果酒的生产提供了理论依据。

Study on the Processing Technology of Elaeagnus angustifolia Fruit Wine

Objective] To optimize the processing conditions of Elaeagnus angustifolia wine.Method] Taking Elaeagnus angustifolia as main material,Elaeagnus angustifolia fruit wine was produced with the following principal processes: grinding,lixiviating,adjusting the acidity,adding sugar,inoculating yeast,and then fermenting.The effects of SO2 addition,yeast amount,initial sugar content and fermentation temperature on fermentation were studied through the single-factor experiments and orthogonal test.Result] The optimum technical conditions of Elaeagnus angustifolia fruit wine were summed up by orthogonal experiments as follows: addition of 80 mg/L SO2,chief fermentation temperature at 22.5 ℃,the initial sugar content as 18%,inoculation of 0.25% yeast.Under the optimum conditions,the alcohol of Elaeagnus angustifolia wine was up to 10.0%(V/V).Conclusion] These primary experiment results might provide the theoretic basis for the industrial production of Elaeagnus angustifolia fruit wine