沙果果酒发酵工艺优化及抗氧化活性的研究

以新鲜沙果为原料酿造果酒，考察发酵时间、发酵温度、初始糖度和初始pH对沙果果酒品质的影响，并通过正交试验优化发酵工艺条件。结果表明，沙果果酒的最佳发酵工艺为发酵时间12 d、发酵温度24 ℃、初始糖度22 °Bx、初始pH值4.0。在此优化工艺条件下，酿得的果酒色泽呈浅黄色、澄清透亮，滋味清爽，有浓郁的沙果果香和醇厚的酒香，酒精度为11.8%vol，感官评分为95.1分。DPPH自由基清除率测定结果表明沙果果酒具有较好的抗氧化活性。

Fermentation process optimization and antioxidant property of crab apple wine

Fruit wine was brewed using fresh crab apple as raw materials, and the effects of fermentation time, temperature, initial sugar content and initial pH on the quality of crab apple wine were investigated. The fermentation conditions were optimized by orthogonal experiments. The results showed that the optimum fermentation conditions were fermentation time 12 d, temperature 24 ℃, initial sugar content 22 °Bx and initial pH 4.0. Under the optimal conditions, the fruit wine was clear and bright with light yellow color, fresh taste, rich fruit flavor and mellow aroma, and the alcohol content and sensory score was 11.8%vol and 95.1, respectively. The results of DPPH free radical scavenging rate showed that the crab apple wine had good antioxidant activity.