Analysis of Production Technology and Aroma Components of Rraspberry Wine
Single factor and orthogonal experiment were used to optimize the fermentation conditions of raspberry wine.With alcohol,total acid,total sugar and sensory score as indexes,the optimal fermentation conditions of raspberry wine were obtained as follows:fer-mentation temperature of 26℃,fermentation cycle of 5 days,pulp ratio of 3:1,yeast supplemental level of 0.05%.In addition,the aroma components of raspberry brandy distilled from raspberry fermented wine were detected and analyzed.A total of 24 aroma components were detected,mainly alcohols and lipids.
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