基于模糊数学法优化百香果果酒带壳发酵工艺研究

Optimization of Fermentation Technology of Passion Fruit Wine with Shells Based on Fuzzy Mathematics Method

以新鲜紫色百香果为原料,以模糊数学综合评价法为研究方法,选取果壳添加量、酵母接种量、发酵温度和初始糖度四个影响因素,研究优化百香果果酒的带壳发酵工艺。结果表明,最优发酵参数为:果壳添加量5%,酵母接种量0.25%,发酵温度21℃,初始糖度25°Brix。该条件下,酒样色泽诱人、清亮透明、果香四溢、口感协调,感官评分为90.33分。

In order to optimize the fermentation process of passion fruit wine with shells,fresh purple passion fruits were used as raw material,fuzzy mathematics comprehensive evaluation method was used as the researching means,and four factors were selected:added amount of shells,yeast inoculation quantity,fermentation temperature and initial sugar content.The results showed that the optimal fermentation process was as follows:added amount of shells was 5%,yeast inoculation quantity was 0.25%,fermentation temperature was 21℃and initial sugar content was 25°Brix.Under these fermentation conditions,the wine sample was attractive in color,clear and transparent,fruity and harmonious in taste,and the sensory score was 90.33.