Optimization of Production Process of Mixed Grape And Plum Fermented Fruit Wine
The production process of mixed grape and plum fermented fruit wine was systematically optimized in this study.The key links such as raw material selection,fermentation technology,post-treatment and quality control are emphasized.By comparing the effects of different fermentation conditions(including yeast type,temperature,pH value and fermentation time)on the quality of fruit wine,a set of optimal fermentation process was proposed to improve the overall nutritional value and sensory quality of fruit wine.The results show that the optimized fermentation technology can significantly improve the stability and taste of fruit wine,and provide a feasible guidance and theoretical basis for the commercial production of mixed fermented fruit wine.
grapesplumsmixed fermentationfruit wineproduction process optimization
NETL
NSTL
万方数据
