【摘要】 以苹果、枣为主要原料,用酿酒活性干酵母作为发酵菌,通过正交实验,确定了苹果枣复合果酒的最佳工艺参数为:V(苹果汁):V(枣汁)为2:1,发酵温度28℃,SO2添加量40mg/L。影响苹果枣复合果酒发酵效果因素的主次顺序为原料配比>发酵温度>SO2添加量。苹果枣复合果酒具有独特的诱人风味和生物功能,是一种值得开发的复合保健果酒。更多还原

【Abstract】 Apple and Chinese Jujube were used as raw materials,active dry yeast was used for fermentation.The optimal conditions were confirmed by orthogonal test as follows:ratio of apple juice to jujube juice 2:1,fermentation temperature at 28℃and SO2 addition amount 40mg/L.The influencing of composite wine fermentation factors in decreasing sequence were as follows:ratio of raw materials>fermentation temperature>SO2 addition amount.Composite wine fermentation with apple and Chinese jujube had a unique enticing flavor and biological function,it was a worthy development of the health wine.更多还原