山楂火龙果复合果酒酿造稳定性分析研究

Study on Brewing Technology and Stability of Hawthorn-Pitaya Wine

随着大健康时代的到来,果酒因其种类多,口味丰富,营养保健备受人们的喜爱。近来,红心火龙果酒成为果酒中比较独特的存在,但因其酒体单薄,风味较差,且稳定性欠佳,需要改进。本试验采用山楂和红心红龙果共同发酵的方法解决红心火龙果酒酒体单薄,风味较差的问题,添加不同的护色剂改善红心火龙果酒的稳定性问题,效果明显。

Fruit wine is popular among consumers due to its wide variety,rich taste,and healthcare function.Red pitaya wine is a unique fruit wine,but its wine body is thin,flavor is poor,and stability is poor,which needs improvement.In this study,hawthorn and red pitaya were fermented together to solve the problems of thin wine body and poor flavor,and different color fixatives were added to improve the stability of the wine.The experimental effect was obvious.