仙人掌果黑枸杞复合果酒的发酵工艺研究

以仙人掌果、黑枸杞为原料制作复合果酒并研究其发酵工艺。以黑枸杞处理温度、糖度、酵母菌添加比例为3个因素进行单因素试验，并以酒精度及感官评分为评价指标，通过正交试验确定仙人掌果黑枸杞复合果酒的最佳发酵工艺。结果表明，当黑枸杞处理温度为30 ℃，糖度为22%，安琪葡萄酒果酒酵母RW、LAFFORTF33酵母、酿酒酵母SC1230添加比例为1∶1∶2的条件下，得到果酒的黄酮含量为4.49 mg/g，花青素含量为10.53 mg/g，酒精度为12.0%vol，感官评分为94分。产品鲜艳透亮，果香浓郁，风味独特。

Fermentation process of Opuntia ficus-indica and Lycium ruthenicum compound fruit wine

Using Opuntia ficus-indica and Lycium ruthenicum as raw materials, a compound wine was prepared, and the fermentation process of the wine was studied. Single factor test was carried out with three factors: black wolfberry treatment temperature, sugar content and yeast addition ratio. The optimum fermentation condition of compound fruit wine was determined by orthogonal tests with alcohol content and sensory evaluation score as evaluation indexes. The results showed that when the black wolfberry treatment temperature was 30 ℃, the sugar content was 22%, and the addition ratio of angel wine yeast RW, LAFFORTF33 yeast, Saccharomyces cerevisiae SC1230 was 1∶1∶2, the flavonoids content of the wine was 4.49 mg/g, the anthocyanin content was 10.53 mg/g, and alcohol content was 12.0%vol, sensory score was 94. The product was with bright color, sweet taste and unique flavor.