沙棘葡萄复合果酒发酵工艺优化  

Optimization of fermentation technology of sea buckthorn and grape compound fruit wine

作　　者：于春凯 崔宇欣 郑尹林 刘建 孙权 童丹丹 包晓玮 冯作山 韩海霞 YU Chunkai;CUI Yuxin;ZHENG Yinlin;LIU Jian;SUN Quan;TONG Dandan;BAO Xiaowei;FENG Zuoshan;HAN Haixia(Xinjiang Key Laboratory of Fruit and Postharvest Science and Technology,College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学,食品科学与药学学院,新疆果品与采后科学与技术重点实验室,新疆乌鲁木齐830052

出　　处：《中国酿造》2024年第12期189-195,共7页China Brewing

基　　金：自治区重点研发计划项目(2022B02005-4)。

摘　　要：该研究以沙棘和葡萄为原料酿造复合果酒,分析沙棘汁与葡萄汁比例、发酵温度、初始糖度、发酵时间对沙棘葡萄复合果酒品质的影响,以降酸率、酒精度、感官评分为评价指标,运用单因素和正交试验优化其发酵工艺。结果表明,沙棘葡萄复合果酒的最佳发酵工艺条件为沙棘汁与葡萄汁体积比6:4,初始糖度28°Bx,发酵时间为5 d,发酵温度20℃。在此优化条件下,沙棘葡萄复合果酒感官评分为84.3分,酒精度为10.7%vol,色泽呈琥珀色、澄清透亮、果香浓郁、酸甜适度。沙棘葡萄复合果酒的研发对新疆沙棘产业的拓展具有一定积极作用。In this study,compound fruit wine was brewed using sea buckthorn and grapes as raw materials,and the effects of sea buckthorn juice and grape juice ratio,fermentation temperature,initial suger content,and fermentation time on the quality of sea buckthorn grape compound fruit wine were analyzed.The fermentation process was optimized by single factor and orthogonal tests with acidity reduction rate,alcohol content,and sensory score as evaluation indexes.The results showed that the optimal fermentation process conditions for sea buckthorn grape compound fruit wine were as follows:the volume ratio of sea buckthorn juice and grape juice 6∶4,initial sugar content 28°Bx,fermentation time 5 d,and temperature 20℃.Under these optimized conditions,the sensory score of sea buckthorn grape compound fruit wine was 84.3 points,and the alcohol content was 10.7%vol.The color was amber,clarified and translucent,and the fruity aroma was rich,sweet and sour.The development of sea buckthorn grape compound fruit wine had a certain positive effect on the development of sea buckthorn industry in Xinjiang.

关 键 词：沙棘 葡萄 复合果酒 发酵工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]