玫瑰茄西瓜复合果酒的研制

以西瓜和玫瑰茄为主要原料,酿制玫瑰茄西瓜复合果酒。以酒精度和感官评分为评价指标,研究发酵时间、玫瑰茄提取液浓度、酵母添加量和白砂糖添加量对果酒品质的影响,通过响应面法确定复合果酒的最佳配方和发酵工艺条件。结果表明:影响玫瑰茄西瓜复合果酒品质的主要因素是酵母添加量,其次是白砂糖添加量和玫瑰茄提取液浓度,而发酵时间的影响最小。最佳配方和发酵工艺条件为发酵时间77 h、玫瑰茄浸提液浓度为3%、酵母添加量为0.04%、白砂糖添加量为44%(均以西瓜汁重量计)。经单宁、果胶澄清处理后的复合果酒,色泽为淡黄色,酒体澄清透明,微酸爽口自然,酒精度为8.33%Vol。

THE DEVELOPMENT OF ROSELLE & WATERMELON FRUIT WINE

The roselle & watermelon fruit wine was prepared using watermelon and roselle as main materials. Setting alcohol content and sensory score as evaluation index, the effect of fermentation time, the concentration of roselle extract, yeast and sugar content on wine quality was studied. The best formula of compound fruit wine and the conditions of fermentation process were investigated by response surface method. The results showed that the main factor affecting the quality of fruit wine was yeast added, followed by sugar content and roselle extract concentration, and the effect of fermentation time was minimum. The optimum formula and fermentation conditions were fermentation time 77 h, roselle addition amount 3%, yeast addition amount 0.04% and sugar 44% (The calculation is based on the weight of watermelon fruit). The compound fruit wine clarified by tannin and pectin revealed light yellow in color, clear and transparent without impurities, slightly acidic and refreshing natural mellow. The alcohol content was 8.33%Vol.