芒果胡萝卜复合果酒发酵工艺的研究

以芒果和胡萝卜为原料酿造复合果酒,并对其发酵工艺进行研究。采用单因素实验和响应面优化试验,分析原料比、SO₂添加量、初始糖度、初始pH、酵母添加量对复合果酒发酵的影响,并得到最优发酵条件。结果表明,最佳发酵条件为:芒果与胡萝卜原料比例为2:1(V/V)、SO₂添加量为55 mg/L、初始糖度为24%、初始pH为3.5、酵母接种量为0.12%。在此最优条件下,芒果胡萝卜复合果酒酒精度为13.62% vol、残糖4.6 g/L、总酸8.8 g/L、干浸出物23.0 g/L、甲醇98 mg/L。酒体色泽橙黄饱满、透明清亮,有浓郁的果香和酒香,口感甘甜醇厚。

Study on Fermentation Technology of Mango-Carrot Compound Fruit Wine

The fermentation process of compound fruit wine with mango and carrot juice was investigated. The effects of raw material ratio,SO₂ addition amount,initial sugar content,initial pH value and yeast inoculation amount on the fermentation of compound wine were analyzed and the best fermentation conditions were obtained by single factor test and response surface test. Results showed that,the optimal fermentation conditions were determined as follows:The raw material ratio of mango and carrot was 2:1 (V/V),the addition amount of SO₂ was 55 mg/L,initial sugar content was 24%,the initial pH was 3.5 and the yeast inoculation amount was 0.12%. Under these optimal conditions,the alcohol content of compound fruit wine was 13.62%vol,the residual sugar was 4.6 g/L,the total acid was 8.8 g/L,the content of dry extract was 23.0 g/L,the content of methanol was 98 mg/L,respectively. The compound fruit wine had orange-yellow color,clear and transparent wine body,good smell of fruit aroma and bouquet,sweet and mellow taste.