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- Title
刺玫果山荆子桤叶唐棣复合果酒的研制.
- Authors
张卓睿; 孙冰瑶; 夏明钰; 高慧华; 程兴月; 杨海龙; 姜贵全
- Abstract
Rosa davurica, Malus baccata and Amelanchier alnifolia compound fruit wine was prepared using R. davurica, M. baccata and A. alnifolia as raw materials, and the fermentation process conditions were optimized by single factor tests and response surface tests. The results showed that the optimum fermentation process conditions were as follows: mass ratio of R. davurica, M. baccata and A. alnifolia 1:1:1 (gig), yeast inoculum 0.07%, sucrose addition 20%, fermentation temperature: 25 ℃, and time 13 d. Under the optimal conditions, the alcohol content of the compound fruit wine was (12.2±0.23)%vol, the anthocyanin and calcium contents were (65.39±0.14) mg/100ml and (54.15±0.23) mg/100 ml, and the sensory score was (81.70±0.46). The compound fruit wine was clear and transparent, garnet red, with mellow taste.
- Subjects
FRUIT wines; RAW materials; FERMENTATION; ANTHOCYANINS; GARNET; WINE flavor &; odor
- Publication
China Brewing, 2023, Vol 42, Issue 9, p187
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.09.032