玫瑰茄桑葚复合果酒酿造工艺的研究

The Production of Roselle & Mulberry Fruit Wine

以桑葚和玫瑰茄为主要原料,研究采用控温发酵技术酿造玫瑰茄桑葚复合果酒的工艺流程,根据单因素试验结果,采用L9(34)正交组合设计,确定最佳工艺参数为:桑葚汁和1%玫瑰茄提取液质量比为2∶3,SO2添加量为60 mg/L,发酵温度为26℃,酵母接种量为0.03%,初始糖度调整为20%,主发酵时间为10 d。在此条件下酿造,可得到色泽好、风味佳、酒度适中的水果型玫瑰茄桑葚复合果酒。

Roselle and mulberry were used as main raw materials to produce roselle mulberry fruit wine by temperature-controlled fermentation. The best technical parameters were summed up on the basis of single factor experiment and L9（34） orthogonal combination design as follows： the ratio of mulberry juice and 1 % roselle extracting solution was 2∶3, the adding level of SO2 was 60 mg/L, fermentation temperature was at 26 ℃, yeast inoculating quantity was 0.03 %, initial sugar content was 20 %, and chief fermentation time was 10 d. Under above circumstances, fruity roselle mulberry fruit wine with good color, good taste and medium alcohol content could be finally produced.