Influence factors of pitaya fruit wine fermentation and the pilot scale application
Using red pitaya as raw materials to prepare pitaya fruit wine,the influence factors on pitaya wine fermentation were studied through single factor and orthogonal experiments.On the basis,experiments for 20 L Lab-scale fermentation was carried out firstly,then a 8 tons pilot-scale application was conducted.A 5 tons ofpitaya fruit wine was produced and the brewing technology of the pitaya fruit wine was developed which suited the small and medium breweries.Results showed that the optimal fermentation conditions were pitaya maturity 90％,pitaya juice soluble solids 9 °Bx,initial sugar content 23％,Angel yeast BV818 inoculum 0.04％,fementation for 7 d at 21 ℃.Under the fermentation conditions,the alcohol content ofpitaya fruit wine was 13.2％vol,and the wine had purplish red color,soft taste,clear and transparent,with outstanding pitaya fruit and wine aroma.
pitaya fruit winefermentation factorsbrewing technologypilot-scale application
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NSTL
万方数据
维普
