木瓜荞麦果酒制备工艺与品质分析

为改良传统木瓜果酒酿造工艺，提升木瓜果酒的品质，利用光皮木瓜酶解液和荞麦糖化液为混合原料，以酒精度、总黄酮含量以及感官评价为评价指标，通过单因素试验和正交试验优化木瓜荞麦果酒酿造工艺条件。结果表明，木瓜荞麦果酒的最佳酿造工艺条件为初始糖度24 °Bx、酵母接种量0.5%、发酵温度22 ℃、木瓜酶解液:荞麦糖化液质量比为1∶2、主发酵时间14 d。在此优化条件下，木瓜荞麦果酒液的酒精度为17.8%vol、总黄酮含量为0.54 mg/mL、总酸含量为3.78 g/L、总糖含量为24.31 g/L、还原糖含量为4.32 g/L，酒体色泽金黄、澄清透亮、香醇净爽，符合果酒品质要求。

Preparation process and quality analysis of papaya and buckwheat wine

In order to improve brewing process of traditional papaya (Chaenomeles sinensis) wine and promote the quality of papaya wine, using papaya enzymatic hydrolysate and buckwheat (Fagopyrum esculentum) saccharification liquid as mixed raw materials, and the alcohol content, total flavonoids contents and sensory evaluation as evaluation indexes, the brewing process conditions of papaya and buckwheat wine were optimized by single factor tests and orthogonal tests. The results showed that the optimal brewing process conditions of papaya and buckwheat wine were as follows: initial sugar degree 24 °Bx, yeast inoculum 0.5%, fermentation temperature 22 ℃, the mass ratio of papaya enzymatic hydrolysate and buckwheat saccharification liquid 1∶2, and main fermentation time 14 d. Under the optimal conditions, the contents of alcohol, total flavonoids, total acid, total sugar, and reducing sugar of papaya and buckwheat wine were 17.8%vol, 0.54 mg/ml, 3.78 g/L, 24.31 g/L, and 4.32 g/L, respectively. The wine body was golden in color, clear and bright, mellow and clean, meeting the quality requirements of fruit wine