杨梅葡萄酒的工艺研究

摘要

以杨梅、青提葡萄为原料，按不同比例混合，分析杨梅与青提葡萄的比例、糖的添加量、活性干酵母量和发酵时间对杨梅葡萄酒质量的影响，以色泽、口感、香气等为指标，筛选出最佳工艺。最佳工艺为：杨梅与青提葡萄质量比例4∶6、糖的添加量22%、发酵时间8 d、活性干酵母量0.3 g/500 g。%To Yang mei and green grapes as raw material, according to the different mixing ratio, Analysis Yang mei with green grapes ratio,the amount of added sugar, active dry yeast and fermentation time on the quality of Yang mei wine, by color, taste, aroma as an index, select the best process. The best process is Yang mei with green grapes ratio 4∶6, the amount of sugar added 22%, fermentation time 8 days, active dry yeast was 0.3 g/500 g.