黑果腺肋花楸-雪莲果混合型果酒酿造工艺研究

Study on Brewing Technology for Aronia Melanocarpa and Smallanthus Sonchifolius Mixed Win

以黑果腺肋花楸和雪莲果为原料,通过单因素试验和正交试验研究混合型果酒酿造工艺,确定发酵的最佳工艺参数为:发酵初始含酸量0.6%,酵母接种量300 mg/kg,发酵温度24℃。所酿造果酒为干型,酒体呈宝石红色,澄清透明有光泽,果香与醇香相互协调,口感饱满圆润有回味。

Research using the aronia melanocarpa and smallanthus sonchifolius as material,optimization technological fermentation parameters were obtained through single factor test and orthogonal test:Initial fermentation acid content of 0.6%,the yeast inoculation quantity is 300 mg/kg and the fermentation temperature is 24℃.The wine brewed is dry,ruby red in color,clear,transparent and lustrous.Fruit and mellow aromas harmonize with each other.The palate is full and round with a lingering finish.