Study on Brewing Technology of Pear Wine.

[Objectives] The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the effects of fermentation parameters on the product, in order to optimize the fermentation parameters. [Methods] The fermentation conditions of pear wine were optimized by single factor experiments and an orthogonal experiment. [Results] The optimum fermentation conditions of pear wine were nitrogen source 1.0 g/L, fermentation temperature 20 °C, and pH of fermentation liquid 4. 3. The pear wine brewed was full, mellow and harmonious, and had a unique style. The ethanol content of the pear wine was 12. 33 through physical and chemical analysis. [Conclusions] This study provides theoretical basis and technical support for the industrial production and promotion of pear wine. [ABSTRACT FROM AUTHOR]