芒果苹果复合果酒发酵工艺优化及成分含量测定  

Optimization of fermentation process and determination of component contents of mango and apple compound wine

作　　者：尚远宏[1] 田金凤 SHANG Yuanhong;TIAN Jinfeng(College of Biological and Chemical Engineering,Panzhihua University,Panzhihua 617000,China)

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000

出　　处：《中国酿造》2021年第6期135-140,共6页China Brewing

基　　金：四川省科学技术厅项目(2021YFN0101)。

摘　　要：以攀枝花凯特芒果和盐源金冠苹果为原料,考察芒果汁含量、初始糖度和发酵温度对果酒品质的影响,通过单因素试验和响应面试验设计优化果酒发酵工艺。结果表明,发酵工艺条件为芒果汁与苹果汁体积比74∶26,初始糖度18%,发酵温度27℃。在此优化发酵条件下,芒果苹果复合果酒感官评分为84分,酒精度为11%vol,颜色呈棕黄色,果酒中芒果苷含量为0.10 mg/mL。Using Kaite mango of Panzhihua and Jinguan apple of Yanyuan as raw materials,the effects of mango juice content,initial sugar content and fermentation temperature on fruit wine quality were investigated.The fermentation process of the fruit wine was optimized by single factor experiments and response surface method.The results showed that the optimum fermentation process conditions were determined as follows:volume ratio of mango juice and apple juice 74∶26,initial sugar content 18%and fermentation temperature 27℃.Under these optimal conditions,the sensory score and alcohol content of the wine were 84 and 11%vol,respectively.The color of the wine was brown yellow and content of mangiferin in fruit wine was 0.10 mg/ml.

关 键 词：凯特芒果 金冠苹果 响应面法 复合果酒 发酵工艺 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]