荞麦百香果复合发酵果酒工艺研究

以荞麦、百香果为主要原料,接种酵母进行发酵,研制荞麦百香果复合发酵果酒,利用单因素及正交试验确定果酒的最佳工艺参数。结果表明:荞麦百香果复合发酵果酒最佳工艺参数为荞麦汁与百香果汁质量比8.0∶2.0,pH值为3.5,温度26℃,酵母接种量0.45 g/L,在此条件下,制得的果酒色泽金黄,清澈透明,香味丰富,口味柔和,风格独特,典型性强。

Study on the Technology of Compound Fermented Fruit Wine of Buckwheat Passion Fruit

Buckwheat and passion fruit were used as the main raw materials and yeast was inoculated to ferment,and the buckwheat passion fruit composite fruit wine was developed.The optimal process parameters of fruit wine were determined by single factor and orthogonal experiments.The results showed that the optimum process parameters of buckwheat passion fruit composite wine was 8.0∶2.0,the pH 3.5,the temperature was 26℃,and the yeast inoculum was 0.45 g/L.Under these conditions,the fruit wine produced was golden in color,clear and transparent,rich in flavor,soft in taste,unique in style and typical in style.