Optimization of fermentation process for red extract black cloth forest composite fruit wine using response surface methodology
In order to study the fermentation process of red grape and black plum compound fruit wine,a single factor experiment was conducted to investigate the effects of the mass ratio of red grape and black plum,yeast addition,initial sugar content, fermentation temperature,and fermentation time on the fermentation quality of red grape and black plum compound fruit wine. Sensory scores were used as response values,and response surface methodology was used to optimize the optimal fermentation process parameters of the compound fruit wine. The results show that the optimal fermentation conditions for compound fruit wine were as follows: the mass ratio of red grape to black plum is 1:1,the addition of fruit wine yeast is 0.3％,the initial sugar content is 25％,the fermentation temperature is 23 ℃,and the fermentation time is 5 days. Under these optimized conditions,the obtained fruit wine has an alcohol content of 9.1％ vol,residual sugar of 9.6％,and a sensory score of 91. The fruit wine is orange red in color,with a rich fruity aroma and a mellow taste. The research results can provide reference for the fermentation process of compound fruit wine.
red grapesblack plumcompound fruit wineresponse surface methodology
万方数据
维普
