软枣猕猴桃苹果复合果酒发酵工艺优化

Optimization of the Fermentation Process of Actinidia arguta and Apple Compound Fruit Wine

本研究以软枣猕猴桃和富士苹果为原料,通过单因素试验结合正交试验,以酒精度为标准,对软枣猕猴桃苹果复合果酒发酵工艺进行了优化,结果表明:软枣猕猴桃苹果复合果酒的最优发酵工艺为温度18℃、初始糖度20.0°brix、法国果酒酵母D254、酵母接种量0.30 g·L^-1、果胶酶添加量2.00 g·L^-1,在此条件下可获得酒精度为13.3%的复合果酒;经陈酿后,复合果酒的pH为2.5、可溶性固形物含量6.0°brix、最终的酒精度为13.6%,其颜色黄中带绿,有苹果的清香且不具有猕猴桃的酸涩味。

In this study, Actinidia arguta and Fuji apple were used as raw materials to produce the compound fruit wine Alcohol content of fruit wine were tested by single factor experiment and orthogonal experiment. The results showed that the alcohol content of the compound wine was 13.3 % under the condition of 18 ℃, 20.0 ° brix of initial sugar, French wine yeast D254,0.30 g·L^-1of yeast inoculation quantity and 2.00 g·L^-1 of pectinase adding. After aging at pH 2.5, the content of soluble solids was 6.0 ° brix and the final alcohol content was 13.6 %. The color of the compound fruit wine was yellow and green with apple’s fragrance and without the acrid taste of the Actinidia arguta.