百香果果酒酿造工艺研究进展

摘 要：在百香果果酒的酿造过程中，发酵用的酵母菌株、发酵周期、发酵温度、糖分等对其口感和品质影响极大。本文从适宜的菌种、发酵工艺条件、酸度调整手段及果酒澄清技术等多方面，讨论百香果果酒酿造工艺。同时，本文指出当前百香果果酒酿造中存在的主要问题及后续研究方向，旨在为提高百香果果酒的品质提供科学依据。

关键词：百香果；果酒；发酵工艺

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

热带果树之一的百香果，亦称作鸡蛋果，属于西番莲属多年生的草质藤本植物，原产安的列斯群岛，广植于热带和亚热带地区。（剩余5406字）