摘要
为研究红提黑布林复合果酒发酵工艺,通过单因素试验探究红提与黑布林的质量比、果酒酵母添加量、初始糖度、发酵温度、发酵时间对复合果酒发酵品质的影响。以感官评分为响应值,采用响应面试验优化得到复合果酒的最佳发酵工艺参数。结果表明,复合果酒最佳发酵工艺条件:红提与黑布林的质量比1:1、果酒酵母添加量0.3%、初始糖度25%、发酵温度23℃、发酵时间5 d。在此优化条件下,所得果酒酒精度9.1%vol,残糖9.6%,感官评分91分,果酒呈橘红色,果香浓郁,口感醇厚。研究结果可为复合果酒发酵工艺提供参考。
In order to study the fermentation process of red grape and black plum compound fruit wine,a single factor experiment was conducted to investigate the effects of the mass ratio of red grape and black plum,yeast addition,initial sugar content,fermentation temperature,and fermentation time on the fermentation quality of red grape and black plum compound fruit wine.Sensory scores were used as response values,and response surface methodology was used to optimize the optimal fermentation process parameters of the compound fruit wine.The results show that the optimal fermentation conditions for compound fruit wine were as follows:the mass ratio of red grape to black plum is 1:1,the addition of fruit wine yeast is 0.3%,the initial sugar content is 25%,the fermentation temperature is 23℃,and the fermentation time is 5 days.Under these optimized conditions,the obtained fruit wine has an alcohol content of 9.1%vol,residual sugar of 9.6%,and a sensory score of 91.The fruit wine is orange red in color,with a rich fruity aroma and a mellow taste.The research results can provide reference for the fermentation process of compound fruit wine.
作者
余森艳
李秀秀
夏继蓉
卢珍兰
密更
李志红
YU Senyan;LI Xiuxiu;XIA Jirong;LU Zhenlan;MI Geng;LI Zhihong(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo 532200,China)
出处
《包装与食品机械》
CAS
北大核心
2024年第2期40-46,共7页
Packaging and Food Machinery
基金
广西民族师范学院学硕一体化特色建设项目(10300128)
广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304)。
关键词
红提
黑布林
复合果酒
响应面法
red grapes
black plum
compound fruit wine
response surface methodology
