【摘要】 就番茄-西番莲复合果酒的工艺技术进行系统性研究,以便能投放市场创出效益。以圣女番茄、西番莲为原料探讨复合果酒的发酵工艺,利用不同的果酒酵母对圣女番茄西番莲复合果酒发酵的影响选出最佳酵母,从而进一步优化发酵工艺,生产出优质的圣女番茄西番莲复合果酒。得出最佳酿酒酵母为农职3号酵母,圣女番茄与西番莲(15∶1)混合打浆,酵母接种量为10ml/L,pH4. 0,焦亚硫酸钾0. 015%,发酵液起始糖度28%,最优澄清剂为壳聚糖,添加量为0. 08g/100mL。发酵陈酿的复合果酒,酒精含量约12. 7%,拥有和谐的果香与酒香,入口清爽。更多还原

【Abstract】 The fermentation technology of compound fruit wine by mixed juice of berry tomato and passion fruit was systematically studied in order to create benefits on the market. The fermentation technology of compound fruit wine was studied with berry tomato and passion fruit as raw material. The best yeast was selected by applying different fruit wine yeast to select the best yeast,so as to further optimize the fermentation process and produce high quality compound fruit wine. The results showed that the best saccharomyces cerevisiae was Nongzhi No. 3 yeast. The mixed beating of berry tomato and passion fruit(15 ∶1) was/L,pH 4. 0,potassium pyrosulfite 0. 015%,and the initial sugar content of fermentation broth was 28%. The optimum clarifier was chitosan,and the addition amount was 0. 08 g/100 mL Fermented and aged compound fruit wine,alcohol content is about 12. 7%,with harmonious fruit and wine aromas,fresh entrance.更多还原