摘要
将带壳百香果和甘蔗汁作为原料酿造复合果酒,并研究其发酵工艺。运用单因素试验和正交试验对发酵破壳时间、原料配比、原料初始含糖量、主发酵温度及主发酵时间进行优化。结果表明,百香果甘蔗复合果酒的最优工艺条件为:百香果发酵破壳时间5d,百香果与甘蔗汁配比1∶3(g∶mL),调节原料初始含糖量至32.5%,于发酵温度24℃条件下发酵9d。在此最佳工艺条件下,百香果甘蔗复合果酒感官评分达到79分,酒精度达到14.1%vol,色泽呈玫瑰红色,澄清透亮,具有典型的百香果浓郁香气和甘蔗汁的清香风味。
The fermentation process of compound fruit wine with whole passion fruits and sugarcane juice was investigated. The fermentation time for passion fruits breakage, raw materials ratio, and initial sugar content of raw material, main fermentation temperature and time were optimized by single factor and orthogonal experiments. The results showed that the optimum brewing process of passion fruit-sugarcane compound wine was as follows: fermentation time 5 d for passion fruits breakage, passion fruit to sugarcane juice ratio 1∶3(g∶ml), initial sugar content 32.5%, fermentation temperature 24 ℃ and time 9 d. Under the optimal conditions, the sensory evaluation score of the compound wine was 79, and the alcohol content was 14.1%vol, the product was bright rosy red in color with unique refreshing flavor of passion fruits and sugarcane juice.
引文
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