椰子水腰果梨复合果酒的研制

摘要

以椰子水和腰果梨为原料,对椰子水腰果梨复合果酒的发酵工艺进行研究.通过中心组合试验设计和响应面分析优化发酵工艺.最佳工艺为发酵温度为20℃、SO2添加量为100mgkg、腰果梨汁添加量为8％.以最佳酿造工艺制成的椰子水腰果梨复合果酒酒体澄清透亮,香气清淡,风味独特.%The fermentation process of fruit wine using the coconut water and cashew apple juice as raw material were optimized by central composite experimental design and response surface methodology analysis. The optimum fermentation conditions were as follows: the fermentation temperature 20℃, SO2 100mg/kg and the amount of cashew apple juice 8%. Under the optimal conditions, a new type of fruit wine was produced, which was clear and had compound smell of cashew apple and coconut water.