百香果甘蔗复合果酒的发酵工艺研究

以百香果和甘蔗为原料进行复合果酒酿造工艺研究.在单因素试验考察的基础上,通过正交试验优化了复合果酒的发酵工艺.实验结果表明,在百香果甘蔗汁体积比为 1:2、初始糖度为22％、初始pH值为4.0、酵母接种量为0.03％、发酵温度为26℃的条件下,可酿造出一种新型的百香果甘蔗复合果酒.成品果酒具有典型的百香果和甘蔗风味,酒...

Fermentation Technology of Passion Fruit-Sugarcane Wine

Passion fruit and sugarcane were used as raw materials to produce fruit wine.On the basis of single factor tests,the fermen-tation technology of the fruit wine was optimized by orthogonal test.The results showed that the optimum fermentation conditions were as follows:the ratio of passion fruit juice to sugarcane juice was 1∶2 by volume,the initial sugar content was 22%,the initial pH was 4.0,the yeast inoculation amount was 0.03%,and the fermentation temperature was 26℃.Under the above conditions,the product had typical passion fruit and sugarcane flavor,the alcohol content was 11.3%vol,the total flavonoids content was 18.53 mg/g,and the DPPH free radical scavenging rate was 99.35%.