Optimization of low alcohol passion fruit wine fermentation process by yeast lactic acid bacteria co-fermentation
To optimize the fermentation process of low alcohol passion fruit wine co-fermented by yeast lactic acid bacteria,single factor experiments were conducted to analyze the effects of yeast inoculation amount,fermentation time,and initial sugar concentration on the alcohol content and sensory quality of low alcohol passion fruit wine.Orthogonal experiments were used to optimize the fermentation process of low alcohol passion fruit wine.Through a combination of single factor and orthogonal experiments,the optimal fermentation conditions for low alcohol passion fruit wine were determined to be:yeast inoculation rate of 0.05%,initial sugar content of 18%,and fermentation time of 4 d.The alcohol content of the low alcohol passion fruit wine produced under these conditions is 2.6%,and the sensory score is 75.8 points.Fruit wine is fresh and refreshing,clear and even,with a soft flavor.The experimental results provide a theoretical basis for the industrial production of low alcohol passion fruit wine.
low alcoholpassion fruit wineco-fermentationprocess optimization
万方数据
维普
