橘子菠萝复合果酒发酵工艺研究

Study on Fermentation Technology of Orange and Pineapple Compound Fruit Wine

以橘子为主料、菠萝为辅料,采用安琪活性干酵母和果酒酵母作为发酵剂,酿制橘子菠萝复合果酒。以酒精度、残糖量和感官评分为评价指标,通过单因素实验和正交试验设计,确定橘子菠萝复合果酒的最佳制作工艺。以酒精度为评价指标确定的最佳工艺为:接种量0.4 g/L,加糖量20%,pH值4.0;以感官评价为指标确定的最佳工艺为:接种量0.2 g/L,加糖量25%,pH值3.5,所酿制的橘子菠萝复合果酒酒香浓郁,口味柔和,色泽亮黄,具有菠萝特有的果香。

Orange and pineapple compound fruit wine was prepared using oranges as the main ingredient,pineapples as auxiliary material and Angel active dry yeast and Fruit wine yeast as the yeasts.With alcohol,residual sugar and sensory scores as evaluation indicators,the fermentation process of orange and pineapple compound fruit wine was optimized by single factor experiment and orthogonal experiment design.The results showed that the optimal fermentation conditions evaluated with alcohol content as follows:the inoculation doseis 0.4 g/L,the sugar content is 20%,and pH 4.0.But the optimal fermentation conditions based on sensory evaluation was:the inoculation dose of 0.2 g/L,the sugar dosage of 25%,pH 3.5.Under such optimized conditions,the fruit wine has a variety of odors mixed with the complex aroma,a magnificent bright yellow and soft taste.