红枣复合甜酒的发酵工艺初探

该研究以红枣、枸杞、葡萄为原料，并选择20 ℃条件下进行低温发酵制作复合甜酒，较大程度地保留原料本身的特有风味和 营养成分。 在单因素试验结果的基础上，采用响应面法考察初始糖度、初始pH、酵母添加量对红枣复合甜酒品质的影响，并优化其发 酵参数。结果表明，红枣复合甜酒最佳发酵工艺参数为初始糖度24 °Bx、初始pH 3.8、酵母添加量0.03%。在此条件下，甜酒酒体金黄透 亮，果香突出，酒香醇厚，口感绵柔，酒精度为8.5%vol，感官评分为92分，符合甜型果酒相关国家标准。

Exploration on fermentation techniques of compound jujube sweet wine

With jujube, Chinese wolfberry, and grape as raw material, the compound sweet wine was fermented at 20 ℃, in order to greatly keep the characteristic flavor and nutritional ingredients of raw material. On the basis of single factor experiments, the effects of initial sugar content, initial pH value and yeast addition on the fermentation quality of compound jujube sweet wine were analyzed through response surface method, and the fermentation parameters were optimized. The results indicated that the optimum fermentation conditions of the wine were initial sugar content 24 °Bx, initial pH 3.8 and yeast addition 0.03%. Under the condition, the wine was with golden and bright body, outstanding fruit flavor, mellow aroma, and soft taste. The compound jujube sweet wine met the national standard, and the alcohol content of the wine was 8.5%vol, while the sensory score was 92.