黑果花楸枸杞混酿酒酿造工艺研究

Production Process of Black Chokeberry-Wolfberry Wine

以黑果花楸和枸杞为原料制作混酿酒,研究其发酵工艺条件。采用单因素试验、正交试验对黑果花楸和枸杞汁混合比例、原料初始pH值、发酵温度、酵母接种量进行优化。结果表明,黑果花楸枸杞混酿酒最佳工艺条件为:黑果花楸和枸杞汁混合比例1∶1(mL∶mL),调节原料初始pH值至3.6,控制发酵温度为18℃,酵母接种量为0.08%。在此工艺条件下,黑果花楸枸杞混酿酒感官评分为85分,酒精度可以达到11.8%vol,酒体呈紫红色,具有黑果花楸典型性香气,口感厚实、饱满。

The production process of black chokeberry-wolfberry wine was investigated.The mixing ratio of black chokeberry and wolfberry,the initial pH value,the fermentation temperature and the yeast inoculation amount were optimized by single factor tests and orthogonal experiment.The optimum production process was obtained as follows:the ratio of black chokeberry juice to wolfberry juice was 1∶1(mL∶mL),the initial pH value was 3.6,the fermentation temperature was 18℃,and the yeast inoculation amount was 0.08%.Under the optimum conditions,the sensory evaluation score of the produced wine was 85,and the alcohol content was 11.8%vol.The wine body was purplish red,with the typical aroma of black chokeberry,and the taste was thick and full.