摘要
以玫瑰茄和苹果为主要原料,通过单因素和正交试验研究玫瑰茄苹果果酒的生产工艺。结果表明,按重量计,苹果40 g,1%的玫瑰茄提取液60 g,酿酒酵母添加量0.05%,蔗糖添加量8 g,发酵温度为28℃,混合发酵48 h。酿制的玫瑰茄果酒呈玫瑰红色,清亮透明,果香浓郁,酸甜爽口。
In this study, roselle and apple were used as main raw materials to produce roselle ＆ apple fruit wine, and the optimum fermenting parameters were summed up through single factor test and orthogonal experiments as follows： 40 g of apple, 60 g of 1% roselle extracting, and 8 g of sugar adding amount mixed together （the above parameters counted by weight）; the adding level of S.cerevisiae was 0.05 %, the ferment- ing temperature was at 28 ℃, and fermenting time was 48 h. The produced fruit wine was red rose in color, clear and transparent with strong fruit aroma and enjoyable taste.
出处
《酿酒科技》
2015年第2期78-80,共3页
Liquor-Making Science & Technology
基金
河南省教育厅科学技术研究重点项目(14B416007)
关键词
果酒
玫瑰茄
苹果
生产工艺
fruit wine
roselle
apple
fermentation technology
