【摘要】 以刺玫果、山荆子和桤叶唐棣为原料，混合发酵制备刺玫果山荆子桤叶唐棣复合果酒，并采用单因素试验及响应面试验对其进行发酵工艺条件优化。结果表明，复合果酒的最佳发酵工艺条件为刺玫果、山荆子和桤叶唐棣质量比1∶1∶1，果酒酵母添加量0.07%，蔗糖添加量20%，发酵温度25℃，发酵时间13 d。在此优化条件下，刺玫果山荆子桤叶唐棣复合果酒的酒精度为（12.2±0.23）%vol，花青素含量为（65.39±0.14）mg/100 mL，钙离子含量为（54.15±0.23）mg/100 mL，感官评分为（81.70±0.46）分，酒液澄清透明，呈石榴红色，口味香醇。更多还原

【Abstract】 Rosa davurica, Malus baccata and Amelanchier alnifolia compound fruit wine was prepared using R. davurica, M. baccata and A. alnifolia as raw materials, and the fermentation process conditions were optimized by single factor tests and response surface tests. The results showed that the optimum fermentation process conditions were as follows: mass ratio of R. davurica, M. baccata and A. alnifolia 1∶1∶1(g∶g), yeast inoculum 0.07%,sucrose addition 20%, fermentation temperature 25 ℃, and time 13 d. Under the optimal conditions, the alcohol content of the compound fruit wine was(12.2±0.23)%vol, the anthocyanin and calcium contents were(65.39±0.14) mg/100 ml and(54.15±0.23) mg/100 ml, and the sensory score was(81.70±0.46). The compound fruit wine was clear and transparent, garnet red, with mellow taste.更多还原