以人参果为原料进行发酵研究,通过考察不同酿酒酵母以及不同酵母添加量对人参果酒各种理化指标的影响,最终筛选出酿造人参果酒最适宜的酵母为葡萄酒酵母,其最适添加量为5%,在此条件下发酵的人参果酒酒度达20%,可溶性固形物残留量为7%。陈酿后酒液色泽金黄,口感醇厚,无明显悬浮物和沉淀物。

Pepino was used as raw material in fermentation research and observation on the influence of a variety of physico-chemical indexes of pepino wine on different Saccharomyces cerevisiae strain and the different inoculation amount.The results showed that the most appropriate yeast for fermentation of brewing pepino wine is Saccharomyces ellipsodieus strain,and the optimum inoculation amount was 5%.Under this condition,the ethanol concentration of brewing pepino wine reached 20% and soluble solids residues was 7%.After aging,pepino wine liquids presented golden color,mellow taste,and no apparent suspended solids and sediment.