洛神花混合果酒酿造工艺的优化

Rosel e Wine Brewing Optimization of Fruits Compound Optimization

以洛神花、苹果和菠萝为原料,分析了洛神花浓度对果酒色泽口感影响,通过响应面试验研究了各种发酵条件对发酵工艺的影响。结果表明,在果汁与洛神花汁体积比1.5︰1、果胶酶添加量90 mg/L、酵母添加量6 g/L、加糖量20 g/L的条件下可生产出品质最佳的果酒。成品果酒的颜色呈亮桃粉色,酒体澄清,果香协调,香气宜人,富有多种保健功能。

The mixed roselle of fruit wine was produced using roselle, apples and pineapple. And the effect of roselle’s concentration on wine’s color and mouth feel was analyzed. The fermentation condition has the impact on fermentation process, and it was also analyzed by using the response surface method. The result showed that, when the volume ratio of roselle juice and fruit juice was 1.5︰1, pectinase was 90 mg/L, yeast was 6 g/L, and sugar was 20 g/L, the wine yield could be elevated obviously. Under these conditions, light peach pink, clear liquor, fruit aroma and rich nutrition wine were produced. This wine also had many health functions.