葡萄与李子混合发酵果酒的生产工艺优化

Optimization of Production Process of Mixed Grape And Plum Fermented Fruit Wine

本研究对葡萄与李子混合发酵果酒的生产工艺进行了系统的优化研究。重点关注了原料选择、发酵技术、后处理以及质量控制等关键环节。通过比较不同发酵条件(包括酵母种类、温度、pH值和发酵时间)对果酒品质的影响,提出了一套旨在提高果酒整体营养价值和感官品质的最优发酵工艺流程。结果显示,优化后的发酵工艺能显著提升果酒的稳定性和口感,为混合发酵果酒的商业生产提供了可行性指导和理论依据。

The production process of mixed grape and plum fermented fruit wine was systematically optimized in this study.The key links such as raw material selection,fermentation technology,post-treatment and quality control are emphasized.By comparing the effects of different fermentation conditions(including yeast type,temperature,pH value and fermentation time)on the quality of fruit wine,a set of optimal fermentation process was proposed to improve the overall nutritional value and sensory quality of fruit wine.The results show that the optimized fermentation technology can significantly improve the stability and taste of fruit wine,and provide a feasible guidance and theoretical basis for the commercial production of mixed fermented fruit wine.