| 高志霞,冉文生,常霞.海棠葡萄复合果酒的研制[J].井冈山大学自然版,2021,42(5):39-43 |
| 海棠葡萄复合果酒的研制 |
| THE OPTIMUM FERMENTATION PROCESS OF BEGONIA GRAPE WINE |
| 投稿时间：2020-10-03 修订日期：2021-02-06 |
| DOI：10.3669/j.issn.1674-8085.2021.05.009 |
| 中文关键词: 西府海棠 玫瑰香葡萄 果酒 发酵工艺 正交试验 |
| 英文关键词: crabapple muscat grapes wine fermentation technology orthogonal test |
| 基金项目:新疆维吾尔自治区质监局科技计划项目（2018-02） |
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| 中文摘要: |
| 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（34）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。 |
| 英文摘要: |
| The best fermentation technology of mixed fruit wine of begonia was determined by L9(34) 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. |
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