杏李果酒酿造工艺优化  

Optimization of Brewing Technology of Apricot Plum Fruit Wine

作　　者：刘玉晗 苗琦 王娟 LIU Yuhan;MIAO Qi;WANG Juan(Yili Vocational and Technical College,Yining 835000,China)

机构地区：[1]伊犁职业技术学院,新疆伊宁835000

出　　处：《食品安全导刊》2025年第2期108-110,182,共4页China Food Safety Magazine

摘　　要：本研究以杏李为原料,以酒精度和感官评分为评价指标,通过单因素和正交试验对杏李果酒酿造工艺进行优化。结果表明,杏李果酒最佳发酵工艺为初始糖度23%、果胶酶添加量0.3%、初始pH值3.4、发酵菌种为酵母BA、发酵温度26℃和发酵时间10 d。采用此工艺酿造的杏李果酒呈玫红色,感官评分为84.6分,酒精度为11.6%vol,风味独特,果香浓郁,酒味协调。This study used apricot and plum as raw materials,with alcohol content and sensory score as evaluation indicators,and optimized the brewing process of apricot and plum fruit wine through single factor and orthogonal experiments.The results showed that the optimal fermentation process for apricot plum wine was an initial sugar content of 23%,pectinase addition of 0.3%,initial pH value of 3.4,fermentation strain of yeast BA,fermentation temperature of 26℃,and fermentation time of 10 days.The apricot and plum wine brewed using this process has a rose red color,a sensory score of 84.6 points,an alcohol content of 11.6%vol,a unique flavor,rich fruit aroma,and a harmonious taste.

关 键 词：杏李 果酒发酵 工艺优化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]