[目的]探讨以南瓜为原料的发酵酒酿造工艺.[方法]通过单因素试验考察不同的酵母接种量、初始糖度、初始pH、主发酵温度对发酵南瓜酒乙醇含量的影响,再以乙醇含量、总糖度、澄清度、色泽、滋气味等因素的综合评分为依据,通过正交试验对酿造工艺进行优化.[结果]南瓜酒发酵的影响因素从主要到次要依次为酵母接种量、主发酵温度、初始pH、初始糖度；发酵的最佳条件是初始糖度20％、初始pH 3.5、主发酵温度21℃、酵母接种量6％,主发酵时间7d.主发酵液离心取上清液经10 d后发酵处理,得到成品南瓜酒.南瓜酒的相关理化指标为:乙醇含量11.0％-12.0％(V/V),糖度4～5g/L；得到的南瓜酒色泽呈浅橙黄色,酒中带有南瓜清香,甜酸协调适口,酒体透明、无沉淀.[结论]南瓜酒口感柔和,气味独具南瓜果味芬芳,是一种极具市场潜力的保健型果酒.%[Objective] The fermentation technology of pumpkin wine was experimented. [Method] The effect of the different inoculation quantities of yeast, initial concentration of sugar, initial pH value and fermentation temperature on the content of alcohol fermented pumpkin and the fermentation technology of pumpkin wine optimized by means of orthogonal design based on the comprehensive evaluation of alcohol degree, content of total sugar, clarifying degree, colour, taste and others. [Result] The factor affecting the pumpkin wine fermentation was inoculation quantities of yeast ＞ fermentation temperature ＞ initial pH value ＞ initial concentration of sugar and the best technical condition was the content of initial sugar was 22% ; the initial pH value, 3. 5; the fermentation temperature, 21 ℃; the amount of yeast-inoculating, 6% and the fermentation time, 7 days. The supernatant centrifuged from the fermented liquid was fermented again after 10 days and the pumpkin wine would be made. The relevant physiochemical index of the wine was the content of alcohol was 11.0% - 12. 0% and the content of sugar, 4-5 g/L. The wine was shallow orange yellow in its color, with sweet scent of pumpkin, transparent, coordinating taste in acid and sweet and without precipitation. [ Conclusion] The pumpkin wine was with the character of soft taste and fruity fragrance smell, which was one kind of health - based wine with a great market potential.
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