菠萝果酒的酿造工艺研究

以新鲜菠萝汁为原料进行菠萝果酒的酿造,研究了发酵初始糖度、pH、接种量、温度和时间等因素对产品品质的影响.结果表明,菠萝果酒的最佳酿造工艺条件为:主发酵初始糖度18°Bx,pH 4.0,酵母菌悬液(106个/mL)接种量8%(v/v),发酵温度24 ℃,主发酵时间4~5 d;后发酵、贮藏温度14 ℃,时间60 d.在此条件下酿造的菠萝果酒酒度8.5°,金黄色、澄清透亮、口感细腻,具有典型的果酒香味和风格.

Studied on Brewing technology of Pineapple wine

In this paper, the fresh pineapple juice was utilized as raw material to brew fruit wine.Then, the effects of the factors such as initial sugar degree, pH, inoculation amount, fermentation temperature and time on the quality of the pineapple wine have been studied.The results showed that, the optimal fermentation conditions were determined as follows: initial sugar 18 ° Bx, pH 4.0, inoculation amount 8%(v/v), fermentation temperature 24 ℃, fermentation time 4~5 d, storage temperature 14 ℃, storage time 60 d.Under these conditions, the pineapple wine was 8.5° and it showed golden yellow, clear bright, with typical wine flavor and style, delicate taste.