【摘要】 该研究以刺梨汁为主要原料酿造刺梨酒，刺梨原料酒经过蒸馏制备刺梨白兰地。考察发酵初始糖度、酵母菌添加量、发酵温度及初始pH对刺梨酒酒精度、总酸含量的影响，采用单因素试验及响应面试验优化刺梨酒发酵工艺。结果表明，刺梨酒最佳发酵工艺条件为：初始糖度22°Bx、酵母菌添加量610 mg/L、发酵温度26℃、初始pH值3.6。在该优化条件下，刺梨酒的酒精度为10.35%vol。刺梨原料酒经过蒸馏调配后得到酒精度为43%vol的刺梨白兰地。更多还原

【Abstract】 The Rosa roxburghii wine was brewed with R. roxburghii juice, and R. roxburghii brandy was prepared with R. roxburghii raw wine after distillation. The effects of initial sugar content, yeast addition, fermentation temperature and initial pH on the alcohol content and total acid content of R. roxburghii brandy were investigated. The fermentation process of R. roxburghii wine was optimized by single-factor tests and response surface tests. The results showed that the optimal fermentation process conditions of R. roxburghii wine were as follows: initial sugar content 22 °Bx, yeast addition 610 mg/L, fermentation temperature 26 ℃, and initial p H 3.6. Under these optimal conditions, the alcohol content of R. roxburghii wine was10.35%vol. The R. roxburghii brandy with alcohol content of 43%vol was obtained after distillation and blending of R. roxburghii raw wine.更多还原