玫瑰香葡萄青梅复合果酒发酵工艺研究

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Abstract： In this study， Muscat grapes and green plums were used as raw materials to make fruit wine. Through the analysis of single-factor and response surface experiments， the technological conditions of this fruit wine were optimized. The results show that under the conditions of a liquid-to-liquid ratio of the Muscat grape-green plum mixed juice of ， an initial sugar content of 24∘Bx ， a yeast addition amount of 0.06% ， and an environmental fermentation temperature of 25∘C ， the Muscat grape-green plum complex fruit wine has a light pink body， prominent fruit aroma， appropriate sweetness and acidity， and a harmonious body. Meanwhile， the physical and chemical indicators such as total acid were analyzed， showing that the alcohol content of this fruit wine is relatively low and it has certain nutritional value.

Keywords： Muscat grape; plum; fermentation conditions; response surface; physicochemical indicators

玫瑰香葡萄因其独特的玫瑰香味，深受消费者的喜爱，玫瑰香葡萄适合鲜食、酿酒、制汁，且具有较强的抗旱性，是我国葡萄种植的主要品种之一[1]。（剩余4294字）