干型金秋梨酒酿造工艺研究

金秋梨果肉爽脆，营养丰富，蛋白质含量较高，采收时正值高温季节，不耐贮藏，保鲜期短，开展金秋梨酒酿造工艺研究，既可减少损失，达到增产增收的目的，又可形成产业化、规模化效益。选用适宜成熟度的金秋梨鲜果，通过筛选出产酯产香、乙醇体积分数高的优良菌株，沿用葡萄酒酿造工艺路线，经过发酵处理，选择最佳澄清技术，酿造出果香、酒香协调的低度金秋梨酒。采用新西兰猕猴桃果酒酵母（HNCC5.018/clcc），发酵温度为25-30℃，金秋梨澄清汁液发酵速度快，酒质清亮透明，酒体细腻，酒质好。

Studies on the brewing process of dry fruit wine from jinqiu pears

The Flesh texture of Jinqiu pears is very delicious and refreshing, which contains rich nutrition and protein. But Jinqiu pears can not be stored and kept fresh for a long time because high temperature in the harvesting season. We can reduce losses, increase revenue and form industrialization and scale group by studying on brewing process. By Electing fresh fruits at appropriate maturing stage and choosing fine strains of yeast with high ethanol volume score and the best clarifying method, we can produce dry fruit wine with low alcohol by fermentation. The study shows that Jinqiu pears juices ferment at high speeds, wine liquid is transparent and tasteful by applying the diatoms-soil clarifying method, when we use New Zealand Kiwifruit wine yeast,the fermentation temperature is at 25-30℃ and the duration is four days.