火龙果-蓝莓复合果酒发酵工艺研究

On the Fermentation Process of Pitaya-blueberry Compound Wine

以火龙果和蓝莓为原料,对火龙果-蓝莓复合果酒的发酵工艺进行了研究.探讨了火龙果-蓝莓果汁混合比、初始糖含量、初始pH值、酵母接种量、发酵温度及发酵时间对复合果酒发酵效果的影响,并通过正交实验对复合果酒发酵工艺进行了优化.结果表明,火龙果-蓝莓复合果酒最佳的发酵工艺条件为:火龙果、蓝莓果汁体积比为1∶1,初始发酵糖度为20%,初始发酵pH为3.9,酵母接种量为1.1%,发酵温度为22℃,发酵时间为9d.

Taking pitaya and blueberry as raw materials,this paper studies the fermentation process of pitaya-blueberry compound wine and investigates the fermentation effect of pitaya-blueberry juice mixture ratio,initial sugar content,initial pH value,yeast inoculation quantity,fermentation temperature and fermentation time and optimizes the fermentation process by orthogonal experiment through the orthogonal experiment.The results show the best fermentation conditions include that the juice volume ratio is 1:1,the initial sugar content is 20%,the initial fermentation of pH is 3.9,the yeast inoculation quantity is 1.1%,the fermentation temperature is 22℃ and the fermentation time is 9 d.