Fermentation of pineapple—crown pear composite fruit wine
To study the fermentation process of pineapple-crown pear composite fruit wine,the pineapples and crown pears were selected as theprimary raw materials,and yeast was used as the bacterial strain to prepare a pineapple-crown pear composite fruit wine.Additionally,the brewing processes for the proposed composite fruit wine were optimized through single-factor and orthogonal experiments.The optimal brewing process parameters were as follows:pineapple and crown pear juice ratio was 1∶1,initial sugar content was 24％,yeast inoculation amount was 0.2％,fermentation time was 2 d,and fermentation temperature was 30 ℃.These conditions re-sulted in the best sensory evaluation results for the brewed composite fruit wine,which had an al-cohol content of 6.1％vol.Additionally,the wine exhibited a uniform and light yellow color,with a clear and transparent body,coordinated fruit aromas,and soft taste.
pineapplecrown pearcomposite fruit winefermentation
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