石榴酒发酵条件的优化

以石榴汁,添加葡萄酒用高活性酵母,发酵石榴酒通过单因素实验、正交实验,对石榴果酒发酵条件进行优化。结果表明：石榴酒最优发酵条件为：初始糖度为17°Bx,添加量为1.2%葡萄酒用高活性酵母,发酵时间为4d,最终酒度在9.0%vol左右。通过研究影响石榴酒发酵强度的发酵条件,不但酿造出酒体醇厚、酸涩适中的深红色澄清石榴果酒,同时也提高对石榴汁用率,提高出酒率,使酿造技术得到改善。

The Optimization of Pomegranate Wine Ferment Conditions

The fermentation techniques of pomegranate fruit wine were studied.The optimum fermentation techniques were determined as follow：matured pomegranate juice used as raw material,and sugar content to 17°Bx,and 1.2% grape wine yeast were added,then ferment for 4 days,and the final alcohol degree was about 9.0%vo1.With the study,the pomegranate fruit wine of mellow taste and moderate acerbity was produced.The wine was transparent and carmine in color.Also it increased the use of pomegranate juice and increases the rate of wine,then the brewtechnology was also improved.