选取安徽砀山酥梨为材料，分别以安琪果酒酵母、安琪白酒酵母、帝伯仕降酸酵母为菌种，对梨汁的装液量、pH、加糖量等发酵条件进行了研究。结果表明:在恒温25 ℃、发酵天数16 d的条件下，采用安琪白酒酵母、装液量为40%、加糖量为20%、pH为5.0的工艺制作时，梨果酒的透明度好，口感甘醇，具有独特的梨香味，最终制成的梨果酒总糖浓度为8.7%，酒精度为12.8%。

Anhui Dangshan crisp pear was selected as the research material in this paper. Angel fruit wine yeast， angel liquor yeast， and dibos acid-reducing yeast were used as the strains， and the fermentation conditions such as the amount of pear juice， the pH， and the amount of sugar added were studied. The results showed that on the conditions of 25 ℃ and fermentation period of 16 d， using angel liquor yeast with a liquid volume of 40%， a sugar content of 20%， and a pH of 5， the pear wine produced has good transparency and a sweet taste with a unique pear fragrance. The sugar content and alcohol content of the final pear wine were 8.7% and 12.8%， respectively.

S661.2

山西省高等学校大学生创新创业训练计划项目(2019139)。