【摘要】 复合果酒的开发与研究 ,采用两种工艺技术 :(一 )单一果汁发酵工艺 :利用高活性干葡萄酒酵母 ,将经科学制取的山楂果汁、苹果果汁、梨果汁分别经发酵、陈酿、澄清、分离等工艺技术 ,制成山楂果酒、苹果原果酒、梨原果酒。然后将三种原果酒按正交试验设计的方法进行复合 ,组成复合果汁 ,再添加酵母 ,进行发酵 ,制成复合果酒。将经两种工艺方法制取的复合果酒 ,进行感官鉴评和理化指标测定 ,结果是 :单一果汁发酵工艺制取的复合果酒 ,以苹果原果酒∶梨原果酒∶山楂原果酒 =1∶1∶2的配比进行复合效果最好 ;复合果汁发酵工艺制取的复合果酒 ,以苹果汁∶梨汁∶山楂汁 =2∶1∶2的配比效果最好更多还原

【Abstract】 Two technological processing were taken to exploitation and study composite wine and the first was the fermental processing of single juice:primary hawthorn juice,primary apple juice and primary pear juice were processed with hawthorn juice,apple juice,pear juice respectively as starter followed by yeast fermentent,post-fermentation and sedimentation.then,three types of primary juice were mixed by scientic methord.The second was fermental processing of composite juice,in this processing,three types of juice were mixed by scientic methord and gotcomposite juice,then added yeast followed by fermentation and got composite wine.At last,the composite wine made by two processings were assaied by senstation appreciation and physical and chemical testing,the results are:for the composite wine made by fermentative procssing of single juice,the best proportion of three types primary juice is 1∶1∶2 and for composite one made by fermentative processing of composite juice,it is 2∶1∶1更多还原