摘要
本论文以新鲜菠萝与红心火龙果为原料,进行混合果酒酿造工艺研究。通过火龙果来增进果酒颜色,菠萝提升香气,得到紫玫瑰红色的果酒。采用菠萝与红心火龙果比例为1:1,3:7,3:17三种比例进行混合发酵,使得两种水果的色泽、香气以及营养元素通过发酵融入酒中。发酵温度18-20℃,酵母接种量300mg/L,果胶酶用量200mg/L,主发酵7d进行酿造。结果表明红心火龙果与菠萝按1:1比例的酒在感官指标与理化指标上都较另两个比例好,产品色泽诱人,果香与酒香协调,酸甜爽口,饶有余味,感官得分91分。
This paper mainly studies the process of brewing mixed wine of mixed pineapple and red pitaya than can enhance the color of fruit wine through pitaya and the aroma through pineapple. The result is getting purplish rose fruit wine. The color, aroma and nutrients of the two fruits come into the wine through mixing three fruits at proper proportions of fermentation. The ratios of pineapple to red heart pitaya are 1:1;3:7;3:17. The temperature is 18~20°C. Other brewing ingredients include yeast inoculums at 300 mg/L, pectinase dosage at 200 mg/L and main fermentation 7 d. The results showed that the quality of wine with the ratio of red wine pitaya to pineapple at 1:1 ratio was better than at the other two ratios in terms of sensory indexes as well as physical and chemical indexes. Possessing attractive color, fruit fragrance and wine aroma, the product is sweet and sour, with a good aftertaste, achieving a sensory score of 91 points.
作者
张伦
李映萌
ZHANG Lun;LI Yingmeng(School of Chemistry and Life Sciences, Chuxiong Normal University, Chuxiong, Yunnan Province 675000)
出处
《楚雄师范学院学报》
2019年第3期101-106,共6页
Journal of Chuxiong Normal University
基金
楚雄师范学院学术骨干资助项目(NO:13XJGG03)
大学生创新创业项目联合资助项目
关键词
菠萝
红心火龙果
果酒
酿造工艺
Pineapple
Red pitaya
fruit wine
fermentation technology
作者简介
张伦(1978-),女,博士,讲师,主要从事天然产物化学、葡萄酒化学研究,E-mail:cxzhanglun@cxtc.edu.cn.
