关键词: 草莓果酒, 酿造工艺, 低醇

Abstract: The fermentation technology of strawberry wine by fruit wine yeast XEC.19 was studied. The results showed that the optimal technological processes are as follows: juicing strawberry (no need of blanching)→adding 0.025% pectinase to treat the strawberry juice for 2 h at 40 ℃ and then filtrating the juice→adding K2S2O3 (terminal concentration 80 mg/L) to the filter of juice→adjusting sucrose degree of the jiuce to 20 g/100 ml by once and then adjusting initial pH to 3.2 with citric acid→main fermentation temperature at 21 ℃ for 7 d→adding 0.10% benotonite to clarify the brut wine→post-fermentation→aging→flavoring the wine→sterilization. The obtained strawberry wine with alcohol quantity 10% and sugar content 4.5% has the characters of full-bodied flavor,dark red colour,high quality and good clarification level.

Key words: strawberry wine, fermentation technology, low alcohol