复合口味低醇果酒发酵工艺的研究

doi:10.19640/j.cnki.jtau.2023.02.008

Journal of Tianjin Agricultural University ›› 2023, Vol. 30 ›› Issue (2): 38-41.doi: 10.19640/j.cnki.jtau.2023.02.008

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Study on fermentation technology of wine with compound taste and low alcohol

He Hanhou, Wang Zixian, Peng Wenli, Cui Yan^{Corresponding Author}

College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China

Received:2021-07-15 Online:2023-04-30 Published:2023-06-28

Abstract

Abstract: Apple juice, kiwifruit juice and passion fruit juice were used as raw materials to produce low-alcohol compound fruit wine. The effects of sugar content, pH value, inoculum and volume ratio of juice on the quality of low-alcohol compound fruit wine were studied by experiment. The results showed that the optimal technological conditions were sugar degree 16 °Bx, pH=3.75, 0.20 g/L of yeast inoculum and the volume ratio of passion fruit, kiwifruit, apple was 15∶90∶185. Under the optimum conditions, the alcohol content of the wine was 6.9%, the color was light yellow-green, and the wine was clear and bright, sweet and tasted, with apple and kiwi fruit fragrance and strong passion fruit aroma, soft taste.

Key words: fruit wine, reducing alcohol, fermentation process

CLC Number:

TS262.7

He Hanhou, Wang Zixian, Peng Wenli, Cui Yan. Study on fermentation technology of wine with compound taste and low alcohol[J]. Journal of Tianjin Agricultural University, 2023, 30(2): 38-41.

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Study on fermentation technology of wine with compound taste and low alcohol

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