枇杷-贡梨复合果酒发酵工艺的优化

为了研制出一种新型复合果酒，该试验以枇杷和贡梨作为原料进行复合果酒的研制，并通过单因素试验和响应面试验，考察发酵温度、SO2添加量、初始pH值、酵母添加量对复合果酒发酵的影响。结果表明，枇杷-梨复合果酒发酵工艺的最佳条件为枇杷汁与贡梨汁体积比1∶2、初始pH值为4.6、SO2添加量61 mg/L、发酵温度22 ℃、初始糖度240 g/L、酵母添加量0.2%。在此最优条件下，复合果酒的酒精度为12.67%vol，酒体呈淡黄色、澄清透明、果香浓郁、口感醇厚。

Optimization of fermentation technology of loquat-pear compound fruit wine

In order to develop a new type of compound fruit wine, using loquat and pear as the raw materials, the effect of fermentation temperature, SO2 addition, initial pH and yeast inoculum on the compound fruit wine fermentation were analyzed by single factor experiments and response surface methodology. The results showed that the optimum fermentation conditions of loquat-pear compound fruit wine were obtained as follows: the volume ratio of loquat juice and pear juice 1∶2, initial pH 4.6, SO2 addition 61 mg/L, fermentation temperature 22 ℃, initial sugar content 240 g/L, and yeast inoculum 0.2%. Under these optimal conditions, the alcohol content in compound fruit wine was 12.67%vol, and the compound fruit wine was pale yellow, clear and transparent, with strong fruity aroma and mellow taste.