玫瑰香橙果酒主发酵工艺研究

以玫瑰香橙为原料，通过单因素试验及Box-Benhnken的中心组合设计，对主发酵工艺优化。结果表明，最佳主发酵工艺为SO2添加量100 mg/L、酵母接种量0.12 g/L、果汁pH值4.0、发酵温度20 ℃、初始糖度19%、主发酵时间7 d。在此最佳条件下，主发酵后酒体较丰满、果酒为橙黄色、果香较好、苦味不明显，果酒感官评分为90.4分，酒精度为9.45%vol。

Main fermentation technology of rose-flavor orange wine

Using rose-flavor orange as material, the processing conditions of main fermentation were optimized by single factor experiment and Box-Benhnken experiment. The results showed that the optimal fermentation process was SO2 100 mg/L, yeast inoculum 0.12 g/L, juice pH 4.0, fermentation temperature 20 ℃, initial sugar content 19% and main fermentation time 7 d. Under the conditions, the wine was full-bodied with orange color and good fruit flavor, little bitterness, the sensory evaluation score of the fruit wine was 90.4, and the alcohol content of fruit wine was 9.45%vol.