Process Optimization and Flavor Component Analysis of Lychee Apple Compound Fruit Wine
In this paper,the optimum technological parameters and flavor components of litchi apple complex wine were determined by single factor and orthogonal test.The results showed that the optimum fermentation parameters were mass ratio of apple to lychee 3∶1,yeast content 0.04%and fermentation temperature 20℃.Under these conditions,the alcohol content of the composite fruit wine after fermentation was 10.7%vol.The complex fruit wine is light yellow,the fruit flavor is harmonious and stable,the taste is mellow,sweet and sour,and the taste is delicate and full.Through the analysis of flavor components,45 volatile components including alcohols,acids and esters were detected in the composite fruit wine.
lycheeapplecompound fruit winefermentationprocess optimization
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