关键词: 余甘子, 果酒, 发酵工艺流程

Abstract: The process and technical parameters of brewing Phyllanthus emblical fruit wine was studied in this paper. The results showed that the Phy. Emblical fruit was first decorticated in 2.5%～4.0%NaOH solution with temperature of 70～80℃ by 20～40s, then exposed about 1.5～2min under the steam of 100℃,The0.1% pectolase by weight and NaHSO3、120～150mgSO2/L were added into the paddle of Phy. Emblical fruit,by adjusting the sugar content up to 20%～25% added for once,the10～12d main fermentation was controlled in the pH range of 3.5～4.0(acidity of 1.0～1.10g/100ml).Then the 3～4d after-fermentation and ageing of 2～3 months were proceeded.It was clarified and filtrated through gelatine clarification, finally sterilized under the condition of 65～70℃,15min.The quality of Phy. Emblical fruit wine was evaluated to be the best ever processed.

Key words: Phyllanthus emblical , Fruit wine , Fermentation , Technological process