关键词: 台湾水果, 台湾水果, 有害生物, 风险分析

Abstract:

The fermentation technology of cherry tomato wine with the pure cherry tomato juice and the key technology parameters which have effect on the product quality were studied. The results showed that: in accordance with the ratio of 0.025 percent to the press after the juice to add patinas, and 50 ℃ under the insulation role of 1h, take 100ml of fruit juice, add the sugar 20g, add Citric acid to pH3.6, emphasis on sub-quality potassium sulfate concentration of SO2 to110mg/L,controlling respectively, main fermentation temperature and back fermentation temperature at 22℃for(7d)and 16℃ for(10days) and aging for 2～3 months at 10℃.pH was adjusted with citric acid. Add the optimal quantity of K2S2O3 sulfate concentration of SO2 to 110mg / L. The new fermentation cherry tomato wine was clarified with compound glutens -tannin clarifying agent. After sterilization at 75℃for 15 minutes, the cherry tomato wine with full-bodied flavor, golden-yellow color , high quality and good clarification level was obtained. Key words: Cherry tomato; Cherry –tomato wine; Fermentation technology