西瓜枸杞发酵酒的工艺研究

Study on the Technology of Watermelon and Wolfberry Fermented Wine

采用正交实验研究枸杞汁与西瓜汁比例、混合汁糖度、主发酵温度、主发酵时间、后发酵温度、后发酵时间及明胶和单宁添加量对西瓜枸杞发酵酒感官的影响。正交实验显著性分析结果表明:枸杞汁与西瓜汁比例、混合汁糖度、主发酵温度、后发酵温度对西瓜枸杞发酵酒的感官评价均有显著影响。实验确定了西瓜枸杞发酵酒的最优工艺组合:枸杞汁与西瓜汁比例1∶3、混合汁糖度20%、主发酵温度25℃、主发酵时间8 d、后发酵温度14℃、后发酵时间3 d、明胶和单宁的添加量为1.5 g/L。

The effects of the ratio of wolfberry juice to watermelon juice,the sugar content of the mixed juice,the main fermentation temperature,the main fermentation time,the post-fermentation temperature,the post-fermentation time,and the amount of gelatin and tannin on the sensory effects of watermelon and wolfberry fermented wine have been studied by orthogonal experiments.The significance analysis results show that:the ratio of wolfberry juice to watermelon juice,the juice content,the main fermentation temperature,and the post-fermentation temperature all have significant effects on the sensory evaluation of watermelon and wolfberry fermented wine.The optimal technological combination of watermelon and wolfberry fermented wine is determined:the ratio of wolfberry juice to watermelon juice is 1:3,the sugar content of mixed juice is 20%,the main fermentation temperature is 25℃,the main fermentation time is 8 days,the post fermentation temperature is 14℃,the post fermentation time is 3 days,the addition amount of gelatin and tannin is 1.5g/L.