杨桃芒果复合果酒发酵工艺研究

The Fermentation Technology of Carambola-Mango Compound Fruit Wine

以杨桃、芒果为原料,研究杨桃—芒果复合果酒的发酵工艺。通过初始糖度、发酵pH、温度、时间等几个单因素实验,再结合正交实验优化复合果酒的发酵工艺。结果表明:杨桃—芒果复合果酒的最佳发酵条件为初始糖度为22%,发酵pH3.5,发酵温度为20℃,发酵时间11d。该工艺下酿造出来的复合果酒感官评价最好。

The fermentation technology of Carambola-mango compound fruit wine is studied with carambola and mango as raw materials. The fermentation process of compound fruit wine is optimized by single factor experiments such as initial sugar content, fermentation pH, temperature and time, combined with orthogonal experiment. Results show that the optimum fermentation conditions of carambola-mango compound wine are that the initial sugar content is 22%, the fermentation pH is 3.5, the fermentation temperature is 20℃ and the fermentation lasts for 11 days. The sensory evaluation of the compound fruit wine produced by such technology can be the best.