【摘要】 研究了以香蕉和苹果为原料复合发酵果酒的技术,实验表明香蕉果肉的最佳护色方法是95℃热烫5min后,添加0.05%的抗坏血酸;较经济、有效的护色方法是香蕉果肉在95℃热5min后,添加0.014%的亚硫酸氢钠。复合发酵果酒原料配比为香蕉:苹果=1:1.正交实验表明,使用安琪高活性酵母发酵香蕉、苹果复合果浆,温度为28℃,PH值为4.0,原料含糖量为16%,发酵4d、陈酿后可以得到一种浅黄色、澄清、透明、酒体醇厚、具有香蕉、苹果复合果香风格的新型发酵果酒。更多还原

【Abstract】 The techniques of fermentation wine with complex materials of banana and apples have been studied. The experiments indicate that the best means of protecting color is to treate it with 95 ℃ water and add 0.05% Vc and the relative cheap and effective means of protecting color is to treated it with 95℃ water and add 0.015% NaHSO3. The ratio of banana and apple is 1:1. Using Anqi active yeasts,the best temperature of fermentation,the initial pH of fermentation material of complex fruits and the quantity of sugar containing in materials are 28℃,4.0 and 16%. In the optimal conditions,a new type wine,which is buff,clear and possess commixed smell of banana and apple can be obtained after five days.更多还原