新型果酒饮料的发酵条件研究

RESEARCH ON FERMENTATION CONDITIONS OF NEW FRUIT WINE DRINK

以柠檬和紫薯为发酵原料制备新型果酒饮料,主要对该新型果酒饮料的料水比、加糖量、主发酵及后发酵时间等发酵条件进行探讨。结果表明:柠檬汁和紫薯的料水比分别为1:25和1:7,加糖量为10%,主发酵时间为13 h,后发酵时间为12 h,在此条件下该果酒饮料的感官指标及经济成本达到最佳。

The new fruit wine drink is fermented with lemon and purple potatoes. The study explores fermentation conditions such as the ratio of raw materials and water, the amount of sugar, the main fermentation and post-fermentation time and so on. The results show that the ratios of raw materials and water about lemon juice and purple potatoes are respectively 1：25 and 1：7. Be-sides,the amount of sugar is 10%;the main fermentation time is 13 h;post-fermentation time is 12 h. The sensory indicators and economic cost arrive at the optimum in these conditions.