桑葚果酒的发酵工艺研究

以桑葚为原料，安琪活性干酵母SY为发酵菌种，采用全汁发酵法酿造桑葚果酒，通过单因素和响应面试验优化，确定了桑葚果酒的最佳发酵工艺条件：起始糖度为204 g/L，活性干酵母接种量为1.4 g/L，不添加偏重亚硫酸钾，起始pH自然，发酵温度为30 ℃，发酵时间8 d，制备得到的桑葚果酒的酒精度可达到9.3%vol，残总糖18.48 g/L，总酸8.12 g/L。该条件下，桑葚果酒酒液澄清透亮，颜色纯正，酒香果香浓郁，酸甜适口，口感醇厚，风味独特，感官评分为88.7分。

Fermentation process of mulberry fruit wine

Using mulberry as raw material and angel active yeast SY as fermentation starter, mulberry fruit wine was prepared by pure juice fermentation. Through single factor and response surface methodology, the optimum fermentation conditions of mulberry fruit wine was determined as follows: initial sugar content 204 g/L, active dry yeast inoculum 1.4 g/L, without K2S2O5 addition, nature pH, fermentation temperature 30 ℃, time 8 d. Under the optimal conditions, the alcohol content of the fruit wine was 9.3%vol, the total sugar content was 18.48 g/L and the total acid content was 8.12 g/L. Under the above conditions, the produced mulberry fruit wine was clear with pure wine color, delicious taste, mellow aroma and unique flavor, the sensory evaluation score was 88.7.