山楂复合果酒的发酵工艺优化

Optimization of Brewing Technology of Hawthorn Compound Wine

以山楂、覆盆子、枸杞为原料,采纳液态发酵工艺酿造山楂复合果酒。以酒精度和感官评分为评价指标,研究发酵过程中酵母复合菌添加量、糖添加量、p H值、发酵温度对山楂复合果酒发酵效果的影响,通过正交试验优化山楂复合果酒的最佳发酵工艺参数。结果表明:当酵母复合菌添加量30 m L/L、糖添加量200 g/L、pH值5、发酵温度为28℃时得出的山楂复合果酒酒精含量为11.82%,感官评分值为98.5分,此条件下的山楂复合果酒整体品质最好,其颜色浅红,有浓郁的果香味,澄清透明,口感醇厚,令人回味。

Hawthorn,raspberry and wolfberry with high nutritional value are traditional Chinese medicinal and edible fruits.Taking alcohol and sensory score as evaluation indexes,the effects of adding amount of yeast compound bacteria,adding amount of sugar,pH value and fermentation temperature on the fermentation effect of compound fruit wine in the fermentation process were studied,and the optimum fermentation parameters of hawthorn compound fruit wine were optimized through orthogonal experiment.The results showed that the alcohol content of hawthorn compound wine was 11.82%and the sensory score was 98.5 when the yeast compound bacteria was added at 30 mL/L,sugar was added at 200 g/L,pH was 5 and fermentation temperature was 28℃.Under this condition,hawthorn compound fruit wine has the best overall quality,its color is light red,there is rich fruit aroma,clear and transparent,taste mellow,aftertaste.