摘要
以西府海棠果和玫瑰香葡萄为原料,通过调配海棠果与葡萄比例、酵母添加量、酵母酶解时间的影响因素进行L9(3^(4))正交试验,确定海棠葡萄复合果酒的最佳发酵工艺。试验结果表明:葡萄比例20%、酵母添加量0.2%、酵母酶解时间3 d为最佳发酵工艺。实验所获海棠葡萄复合果酒透明澄清、酒体丰满、口味清爽、酸甜清新、风格独特,具有西府海棠和玫瑰香葡萄两种水果特有的果香酒香味。
The best fermentation technology of mixed fruit wine of begonia was determined by L9(3^(4))orthogonal test by optimizing the proportion of begonia fruit and grape,adding amount and enzymatic hydrolysis time of the yeast.The results showed that the best fermentation process was 20%grape proportion,0.2%yeast content and 3 days yeast enzymatic hydrolysis.The compound fruit wine obtained from the experiment is transparent and clear,full-bodied,fresh in taste,sweet and sour,fresh and unique in style.
作者
高志霞
冉文生
常霞
GAO Zhi-xia;RAN Wen-sheng;CHANG Xia(School of Economics and Management,Xinjiang University,Urumqi,Xinjiang 830046,China;Institute of Product Quality Supervision and Inspection,Xinjiang Uygur Autonomous Region,Urumqi,Xinjiang 830001,China;College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030800,China)
出处
《井冈山大学学报（自然科学版）》
2021年第5期39-43,共5页
Journal of Jinggangshan University (Natural Science)
基金
新疆维吾尔自治区质监局科技计划项目(2018-02)。
关键词
西府海棠
玫瑰香葡萄
果酒
发酵工艺
正交试验
crabapple
muscat grapes
wine
fermentation technology
orthogonal test
