关键词: 猕猴桃, 干型果酒, 活性干酵母, 发酵, 工艺条件

Abstract:

Kiwi fruits were used as the raw materials to prepare kiwi wine through fermentation technology. The optimal fermentation conditions were explored by single factor and orthogonal experiments to be yeast inoculum amount of 0.7g/L, SO2 content of 80 mg/L, fermentation temperature of 26℃, and fermentation time of 21 days. Under the optimal fermentation conditions, the flavor of kiwi fruit wine was relatively prominent.

Key words: kiwi fruit, dry wine, active dry yeast, fermentation, processing condition