葡萄百香果酒的酿造工艺研究

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葡萄百香果酒的酿造工艺研究

顾凡，晏恒，赵存朝，刘俐彤，陶亮，田洋

Brewing technology of grape-passion fruit wine

GU Fan, YAN Heng, ZHAO Cunchao, LIU Litong, TAO Liang, TIAN Yang

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以葡萄和百香果为原料，复合发酵开发一款风味独特的果酒。通过单因素试验和二次通用旋转组合试验优化复合果酒酿造工艺，并对产品质量进行评定。结果表明，葡萄百香果酒的最佳工艺参数为酵母添加量（葡萄酒活性干酵母∶耐高温活性干酵母=1∶1）0.4%、葡萄汁:百香果汁1∶4（V/V），初始糖度24 °Bx、发酵温度23 ℃、发酵时间7 d，在此优化条件下，得到的葡萄百香果酒果味浓郁、色泽金黄、酸甜适中、口感清爽，感官评分为84.35分，其酒精度为（12.3±1.3）%vol，糖含量（3.08±0.38）g/L，总酸含量为（6.65±0.29）g/L，符合国家标准要求，是一款品质较佳的风味果酒。

Abstract

Using grapes and passion fruit as raw materials, a fruit wine with unique flavor was developed by compound fermentation, the brewing process of compound fruit wine was optimized by single-factor experiments and second universal rotating combination experiments, and the product quality was evaluated. The results showed that the optimal process parameters for grape-passion fruit wine were yeast inoculum (wine active dry yeast and high temperature resistant active dry yeast 1∶1) 0.4%, grape juice and passion fruit juice ratio 1:4 (V/V), initial sugar content 24 °Bx, fermentation temperature 23 ℃, and time 7 d. Under these optimal conditions, the grape-passion fruit wine obtained was rich in fruit flavor, golden in color, moderately sweet and sour, refreshing in taste, and the sensory score was 84.35. The alcohol content, sugar content, total acid content of the grape-passion fruit wine was (12.3±1.3)%vol, (3.08±0.38) g/L and (6.65±0.29) g/L, respectively, which met the requirements of national standards and was a flavor fruit wine with better quality.

关键词

葡萄 /百香果 /酿造工艺 /二次通用旋转组合试验{{custom_keyword}} /

Key words

grape /passion fruit /brewing process /second universal rotating combination experiment{{custom_keyword}} /

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顾凡，晏恒，赵存朝，刘俐彤，陶亮，田洋.葡萄百香果酒的酿造工艺研究[J]. 中国酿造, 2021, 40(8): 222-226 https://doi.org/10.11882/j.issn.0254-5071.2021.08.040

GU Fan, YAN Heng, ZHAO Cunchao, LIU Litong, TAO Liang, TIAN Yang.Brewing technology of grape-passion fruit wine[J]. China Brewing, 2021, 40(8): 222-226 https://doi.org/10.11882/j.issn.0254-5071.2021.08.040

中图分类号：TS262.4  

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基金

云南绿色食品国际合作研究中心项目（2019ZG00905）；云南省科技重大专项（202002AA100005）；云南绿色食品国际合作研究中心项目（2019ZG00907-03）

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