金红果葡萄复合果酒的生产工艺研究

The Production Technology of Compound Fruit Wine Research Jinhongguo Grapes

本文以金红果、葡萄为主料,在传统工艺的基础上,通过控制金红果汁与葡萄汁的配比,酵母添加量,发酵温度生产一种复合果酒。论文以感官评分为指标,通过单因素试验和正交试验确定了复合果酒的最佳生产工艺,即原料配比(金红果汁:葡萄汁)3:1,酵母添加量3%,发酵温度24℃,又通过冷冻试验确定该复合果酒在温度为-3℃和保存时间为8 d时稳定性最好。该产品具有淡玫瑰红色,香气悦人,口感爽适。

This article JinGongguo,grape as main ingredient,on the basis of traditional craft,by controlling the ratio of the red juice and grape juice,add yeast,fermentation temperature to produce a kind of compound fruit wine.Paper to sensory score as the indicator,through the single factor test and orthogonal test to determine the optimal production technology of compound fruit wine,namely the ratio of raw materials(the red juice,grape juice) 3:1,yeast content:3%,fermentation temperature,24 ℃,again by freezing test to determine the compound wine temperature for stability-3 ℃ and save time for 8 days is best.The product has bright rose red,pleasant aroma,taste great.