Abstract: In order to explore a feasible wine fermentation process fromQuZhou citruses, such factors as initial pH, the inoculation size, the temperature, and the concentration of sugar and nitrogen, etc, were investigated, the central composite design experiments and Response Surface Methodology (RSM) was then designed with the aid of sensory quality evaluation besides the physics-chemical characters. Result: the optimum fermentation process was determined as: pH3.6, inoculation size 0.8g/L, soluble solids 16°Bx (sucrose controlled ), nitrogen sulphate 1g/L, 26℃ for 5days. The technological indexes of the final citrus wine were: pH3.5,total acid 0.68g/L, reducing sugar 1.804g/L,ethanol 8.5%~8.9%,total nitrogen 3.25g/L,sugar-free extract 46.0g/L,total SO2 72mg/L,free SO2 36mg/L,methanol 0.8mg/L,VC 0.1386g/L,luminousness 100%. These indexes were all in accordance with the national standards, and the final citrus wine good was golden yellow, transparent clear liquor with genuine, graceful, palatable citrus fruity and bouquet. The process was also easy to be scaled up for later industrialization.
…