关键词: 沂州木瓜, 木瓜酒, 酿造工艺

Abstract: This study aimed to develop a fruit wine with Ch.lagenaria(Loisel.) Koidz.fruit as material.Based on the single factor tests,which were designed to investigate effects of sugar content in Ch.lagenaria(Loisel.) Koidz.fruit juice,active dry yeast amount,fermentation temperature and pH on the quality of fruit wine,these factors were optimized by using orthogonal test.Results showed that the optimal parameters of fermentation technology are as follows:sugar content 28%,active dry yeast amount 1.5%,fermentation temperature 26 ℃ and pH 3.5,and the sugar content and active dry yeast amount are the main affecting factors.

Key words: Yizhou Chaenomeles lagenaria(Loisel.) Koidz., fruit wine, fermentation technology