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- Title
响应面法优化刺梨果酒发酵工艺研究.
- Authors
王宏; 李登; 黄星源; 刘功良; 白卫东; 曾郴
- Abstract
Rosa roxburghii fruit wine was prepared from dried R. roxburghii fruit by crushing, enzymolysis and filtration and fermentation with Angel fruit wine yeast BV818. The effects of initial sugar concentration, yeast inoculum and fermentation time on the quality of R. roxburghii fruit wine were investigated. Furthermore, the fermentation process conditions were optimized by response surface methodology. The results indicated that the optimal fermentation conditions were as follows: initial sugar concentration 270 g/L, yeast inoculum 4.5%, fermentation at 25 ℃ for 8 d. At the conditions, the color of R. roxburghii fruit wine was light brown, clear and transparent, the wine aroma was harmonious without peculiar smell, and the acidity and sweetness were moderate, which would contribute to further fermentation process optimization and production of R. roxburghii fruit wine.
- Subjects
FRUIT wines; RESPONSE surfaces (Statistics); WINE flavor &; odor; PROCESS optimization; FERMENTATION; FRUIT
- Publication
China Brewing, 2021, Vol 40, Issue 6, p124
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.06.024