Optimization of Kiwi Fruit Wine Technology Based on Fuzzy Mathematical Comprehensive Evaluation Method
In this experiment,wild kiwifruit from Kangxian county was used as the main raw material to prepare kiwi fruit wine,determine the reasonable weights of factors,establish a comprehensive sensory evaluation system,and use fuzzy mathematics evaluation method to conduct sensory evaluation with color,aroma,taste,and style as evaluation indicators.On the basis of single factor test,the process parameters of kiwi fruit wine were optimized through Box-Benhnken central combination experiment design.The results showed that the optimal parameters were 20 Brix initial sugar,0.02％yeast addition,26.5 ℃ fermentation temperature and 8 d fermentation time.The kiwifruit wine prepared under these conditions had a comprehensive score of 95.61 points.The kiwifruit wine obtained was yellow green,clear and transparent,with a soft and refreshing body,a clear and typical taste,and a good style.
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