芒果与番茄复合发酵果酒工艺技术研究

Study on Processing Technology of Compound Fermentation Fruit Wine of Mango and Tomato

以芒果、番茄为主要原料,采用活性干酵母为发酵剂,进行单因素和正交试验,研究复合果酒发酵阶段的温度、糖度、pH等因素对果酒的影响,优化果酒的发酵工艺条件。结果表明:发酵温度20℃、糖度30%、pH3.5的条件下,产酒率为35%且口感最好。

The mango and tomato are used as raw materials, active dry yeast are used as fermentation agents to study the influence of fermentation temperature,sugar degree,p H on fruit wine at the fermentation stage.The results showed that the optimal process parameters for the fermentation process of mango and tomato compound fruit wine are as follows：fermentation temperature is 20℃,sugar degree is 30%, pH is 3.5.In this condition,the rate of wine is 35%,and tastes best.