发酵型石榴枸杞酒的工艺优化

摘要

The optimum conditions were studied fermented wolfberry wine with pomegranate, considered wolfberry fruit and pomegranateas the main raw material, based on single factor by using the orthogonal experimental method and optimized the fermentation condition, studied the effect of pomegranate wolfberry juice ratio, yeast amount, fermentation temperature and fermentation time on the fermentation of pomegranate fruit we obtained the best results, through the test and sensory evaluation: Pomegranate wolfberry fruit juice volume ratio 2:1, yeast 3％, fermentation time 6 d, fermentation temperature 28℃, the pure wine fragrance thick, taste pleasant, good taste, no bitter taste, red brown, shiny, high transparency.%研究发酵型石榴枸杞酒的最佳工艺条件,以石榴、枸杞为主要原料,在单因素的基础上采用正交试验方法对其发酵工艺条件进行优化,研究石榴枸杞汁比、酵母用量、发酵温度以及发酵时间等因素对石榴枸杞发酵的影响,通过试验和感官评定得出最佳结果:石榴枸杞果汁体积比2:1,酵母量3％,发酵时间6 d,发酵温度28℃,此时酒体香纯厚,酒味怡人,口感好,无苦涩味,棕红色,有光泽,透明度高.