百香果果酒釀造工藝研究進(jìn)展

摘 要：在百香果果酒的釀造過(guò)程中，發(fā)酵用的酵母菌株、發(fā)酵周期、發(fā)酵溫度、糖分等對(duì)其口感和品質(zhì)影響極大。本文從適宜的菌種、發(fā)酵工藝條件、酸度調(diào)整手段及果酒澄清技術(shù)等多方面，討論百香果果酒釀造工藝。同時(shí)，本文指出當(dāng)前百香果果酒釀造中存在的主要問(wèn)題及后續(xù)研究方向，旨在為提高百香果果酒的品質(zhì)提供科學(xué)依據(jù)。

關(guān)鍵詞：百香果；果酒；發(fā)酵工藝

Research Progress on Brewing Technology of Passion Fruit Wine

Abstract： In the brewing process of passion fruit wine， the yeast strains， fermentation cycle， fermentation temperature and sugar have great influence on its taste and quality. This paper discusses the brewing technology of passion fruit wine from the aspects of suitable strains， fermentation conditions， adjusting method of acidity and clarifying technology. At the same time， this paper points out the main problems existing in the brewing of passion fruit wine and the future research direction， aiming at providing scientific basis for improving the quality of passion fruit wine.

Keywords： passion fruit; fruit wine; fermentation technology

熱帶果樹(shù)之一的百香果，亦稱(chēng)作雞蛋果，屬于西番蓮屬多年生的草質(zhì)藤本植物，原產(chǎn)安的列斯群島，廣植于熱帶和亞熱帶地區(qū)。（剩余5406字）