Abstract:

Wild kiwifruits were used as the raw materials to explore the optimal brewing processing parameters for preparing kiwifruit dry wine. Results indicated that the optimal fermentation parameters were SO2 addition amount of 50 mg/L, yeast inoculation amount of 8%, fermentation temperature of 18－22 ℃. The optimal deacidfication agent was 11 g/L chitosan coupled with 6 g/L K2C4H4O6. The optimal clarification processing parameters were 0.1% pectinase and 3 g/L bentonite for clarifying 48h. Transmittance of prepared kiwifruit dry wine was 94.5% at 680 nm. Meanwhile, the prepared kiwifruit dry wine exhibited the best color and flavor.

Key words: kiwi-fruit, dry wine, brewing, deacidification, clarification