低度甜型菠萝香蕉复合果酒酿造工艺优化

摘要

The effects of the ratio of banana to pineapple, fermenting&impregnating methods, initial fermenting sugar content, and residual sugar content on the quality of low-alcohol sweet banana-pineapple wine were explored by single factor test and orthogonal experiments with banana and pineapple of good maturity as raw materials. The optimum technical conditions were determined as fol-lows:the ratio of pineapple to banana was 2:1, initial fermenting sugar content was 210 g/L, residual sugar content was 90 g/L, fer-mentation without impregnation adopted, and the final alcohol content was 7.1%vol.Under the above conditions, the produced wine was golden yellow in color with typical fruit aroma and harmonious wine body.%实验以成熟度良好的菠萝和香蕉为主要原料,通过单因素和正交实验进行菠萝与香蕉用量配比、发酵浸渍方式、初始发酵糖度及最终残糖对低度甜型菠萝香蕉复合果酒品质影响的研究.确定了最佳工艺条件为原料菠萝与香蕉质量比为2:1、初始发酵糖度210 g/L、保留残糖90 g/L及无浸渍发酵,最终酒度为7.1%vol.此条件下所酿低度甜型菠萝香蕉果酒酒体呈浅金黄色,澄清有光泽,果香较典型,酒体协调,余味良好.