【摘要】 以猕猴桃、苹果梨为主要原料,以感官评分为考察指标,在单因素试验的基础上通过正交试验优化猕猴桃苹果梨复合酒发酵工艺条件。结果表明,最佳发酵工艺条件为猕猴桃汁∶苹果梨汁1∶1,初始糖度22%,酵母接种量0.30 g/L,发酵温度24℃,发酵时间7 d。此优化条件下,猕猴桃苹果梨复合果酒酒精度为11.65%vol,残糖为1.06%。低温静置澄清后,最终得到的产品酒体醇厚,酸甜适中,果香浓郁。通过抗氧化试验,澄清后DPPH自由基清除率为76.40%,总还原能力(吸光度值)为0.49。更多还原

【Abstract】 Using kiwifruit(Actinidia chinensis) and Pyrus ussuriensis as the main raw material, and sensory evaluation as evaluation index, on the basis of single factor experiments, the optimal fermentation conditions for A. chinensis and P. ussuriensis compound wine were optimized by orthogonal experiments. The results showed that the optimal fermentation conditions were as follows ∶ A. chinensis juice to P. ussuriensis juice ratio 1∶1, initial sugar content22%, yeast inoculum 0.30 g/L, fermentation temperature 24 ℃, and time 7 d. Under the condition, the alcohol content reached 11.65%vol and the residual sugar was 1.06%. After clarification at low temperature, the final product was full-bodied, sweet and sour moderate, with a unique fruity aroma. The antioxidant experiments showed that the DPPH free radical scavenging rate of compound wine after clarification was 76.40%, and the total reduction capacity(absorbance value) was 0.49.更多还原