文档介绍：现代食品科技 Modern Food Science and Technology 2013, ,

莲雾果酒的发酵工艺研究

李宏杨 1,邢增通 1,柯用春 1,任红 1,邢军 2
(,海南三亚 572000)(,海南三亚 572000)
摘要:为了推动莲雾加工业的发展,研究了莲雾果酒的发酵工艺。通过考察多个因素对发酵效果的影响,确定最佳工艺为:酵
母接种量 g/L,初始 pH 值 ,发酵温度 21~25 ℃,发酵时间 14 d。试制的莲雾果酒浅黄色,澄清透明,有一定的莲雾果香和酒
香,爽口,风格独特。
关键词:莲雾;果酒;发酵工艺
文章篇号:1673-9078(2013)3-609-611
Study on Fermentation Technique of Syzygium samarangense Wine
LI Hong-yang1, XING Zeng-tong1, KE Yong-chun1, REN Hong1, XING Jun2
( Sci-Tech Academy of Hainan National Breeding and Multiplication, Sanya 572000, China)
( Nanlu Industrial Co., Ltd, Sanya 572000, China)
Abstract: In order to promote the development of the Syzygium samarangense processing industry, Syzygium samarangense wine
fermentation process was researched. By examining a number of factors affect the fermentation effect, the best fermentation process was
determined: yeast inoculum concentration of g/L, initial pH , fermentation temperature 21~25 ℃ and fermentation time of 14 days. Trial
Syzygium samarangense wine was yellow, clear and transparent. In addition, it showed a certain amount of Syzygium samarangense fruity
bouquet, refreshing and unique style.
Key words: Syzygium samarangense; wine; fermentation technique

莲雾(Syzygium samarangense),别名洋蒲桃, 展起来了枸杞果酒、桑椹酒、石榴酒、猕猴桃酒、梨
辇雾、琏雾,爪哇蒲桃。桃金娘科,属热带果树。原酒、杨