关键词: 杨梅, 干红果酒, 苹果酸-乳酸发酵, 工艺

Abstract: The waxberry juice from Jingzhou county of Hunan province was fermented by grape wine yeast to produce dry red wine. The effects of fermentation temperature at 15,20,25,30 and 35℃ and the initial yeast concentration at 1.0×105,1.0×106,1.0×107 and 1.0×108 cells/ml on the quality of the dry red waxberry wine were discussed by single factor test. The malolactic fermentation was carried out to decrease the acidity of the dry red waxberry wine by using lactic acid bacteria after main fermentation. The results showed that the endemic color and flavor of waxberry is preserved by regulating the initial yeast concentration to 1.0×107 cells/ml and keeping fermenting at 20℃. The total acid is reduced by 13.84% through the malolactic fermentation (MLF),and the pH value reaches 3.68. The waxberry wine product is elegant,clarifying,mellow and concordant.

Key words: waxberry, dry red wine, malolactic fermentation, process