豆薯苹果酒的原料配比与发酵条件优化研究

Optimization of Raw Material Ratio and Fermentation Conditions of Yam Bean-Apple Wine

本试验对苹果与豆薯的原料比、酵母接入量、pH值因素进行试验,以感官评分作为响应值对豆薯苹果酒的发酵条件进行优化。结果表明,最佳原料配比和发酵条件为苹果汁与豆薯汁比例为2∶1,pH值为4.0,酵母接入量0.01%,发酵温度24℃,发酵时间9 d。该条件下所得豆薯苹果酒的光泽度好、酒体澄清透亮、兼具苹果与豆薯芳香、酸甜适口、口感醇厚。

In this study,the ratio of apple to yam bean,the yeast inoculation amount,and the pH value were taken as the factors,and the sensory score was used as the response value to optimize the fermentation conditions of yam bean-apple wine.The results showed that the optimal fermentation conditions were as follows:the ratio of apple juice to yam bean juice was 2∶1,the pH value was 4.0,the yeast inoculation amount was 0.01%,the fermentation temperature was 24℃,and the fermentation time was 9 days.Under these conditions,the produced yam bean-apple wine had clear and transparent wine body,the aroma of both apple and yam bean,and a sweet-sour and mellow taste.