雪莲果-西番莲混合果酒发酵工艺的研究

Study on the Fermentation Technology of the Compound Wine of Yacon and Passion Fruit

[目的]优选雪莲果-西番莲混合果酒的发酵工艺。[方法]以雪莲果和西番莲果为原料,研究了糖度、酵母用量、温度、酸度和雪莲果与西番莲果汁质量比对雪莲果-西番莲混合果酒发酵的影响。[结果]糖度、温度、活性干酵母用量和酸度对混合果酒发酵的影响较大,最佳发酵条件为:混合果汁含糖量23%,雪莲果汁与西番莲果汁质量比为9/1,活性干酵母用量0.010%,温度25℃,pH值4.0。[结论]最佳发酵条件下可以获得色泽淡黄自然、透明,果香与酒香和谐,入口清爽,酒精度约11.7%(V/V)的雪莲果-西番莲混合果酒,且发酵结果比较稳定,达到工艺要求。

[Objective] The fermentation technology of the compound wine of yacon and passion fruit was optimized through the research.[Method] The effect of the content of initial sugar,the amount of yeast,the temperature,the acidity and the ratio yacon/passion on the fermentation of the compound wine of yacon and passion fruit as raw material was studied.[Result] The fermentation technology of the compound wine was the content of initial sugar,the temperature,the amount of yeast and the acidity greatly affect the fermentation and the best fermentation condition was logy the content of initial sugar in mixed juice was 23%,the ratio of yacon/passion was 9/1,the amount of active dried yeast was 0.010%,the temperature was 25 ℃ and the pH value was 4.0.[Conclusion] Under the optimum condition,the wine with natural color of light yellow,transparent,harmonious smell of both fruit and wine could be produced,which was tasting with the alcohol of approximately 11.7%（V/V）.The fermenting technique was stable and met the technical requirement.