Abstract:
In order to get the best processing technology of kiwi fruit wine, the kiwi fruit juicing process and the secondary fermentation process of kiwifruit wine were optimized. The raw material was ‘Huayou’ kiwi fruit in this study. By using single factor optimization, response surface methodology, and sensory evaluation technical, the adding amount of pectinase, the digesting temperature, and the digesting time during the kiwi fruit juicing process were optimized.The type of sugar, the yeast species, and the fermentation temperature during the secondary fermentation process of kiwi fruit wine were also optimized. Results showed that the best kiwi fruit juicing process was as follows: the adding amount of pectinase was 0.16 g/kg, the digesting temperature was 36.8 ℃, and the digesting time was 8 h. Under this condition, the juicing yield was 81.81%. The best the secondary fermentation process of kiwi fruit wine was as follows: using concentrate apple juice to add sugar, using champagne yeast (under 18 ℃) to proceed the secondary fermentation. Under this condition, the sensory evaluation score was 84.5.
