苹果渣发酵果酒酿造工艺研究

Study on Fermentation Technology of Apple Residue Fruit Wine

目的:探究苹果渣发酵果酒酿造工艺。方法:以苹果渣为原材料,针对苹果渣发酵果酒酿造中酵母添加量、蔗糖添加量、pH值等影响因素,采用单因素试验和正交试验来获取苹果渣发酵果酒的大影响因素,并得出最佳发酵酿造条件。结果:最佳条件为苹果汁100 mL,酵母菌添加量为0.035 g/100 mL,pH值为3.6,蔗糖添加量为15%,在温度20℃下发酵9 d,最大影响因素为酵母菌添加量、pH值、蔗糖添加量,影响顺序为蔗糖添加量>pH值>酵母菌添加量。结论:在最佳酿造条件下的苹果渣发酵果酒具有更高的感官评分,在保障营养价值的同时可以借助独特的风味口感来提高苹果果酒市场经济价值。

Objective:To explore the brewing process of apple pomace fermented fruit wine.Method:Using apple pomace as raw material,single factor test and orthogonal test were used to obtain the major influencing factors of apple pomace fermented wine based on the addition of yeast,the amount of sucrose,and the pH value in the fermentation of apple pomace wine.Find the best fermentation and brewing conditions.Results:The best conditions were 100 mL of apple juice,0.035 g/100 mL of yeast,pH 3.6,15%of sucrose,and fermentation at a temperature of 20℃for 9 days.The most influential factor was the addition of yeast.The order of influence is sucrose addition>pH>yeast addition.Conclusion:Apple pomace fermented fruit wine under optimal brewing conditions has a higher sensory score,while ensuring nutritional value The unique flavor and taste can be used to increase the market economic value of apple cider.