柿子、山楂复合果酒的研制

摘要

In this study, water persimmon from Huixian of Henan province and red hawthorn from northern Henan province were used as the raw materials to optimize the brewing technology of persimmon +hawthorn complex fruit wine.Water persimmon was used as the foundation, and the pH-value of fruit pulp was adjusted respectively to 3.2, 3.6, 4.0 and 5.0 by hawthorn with higher organic acid content .The change rule of the main compositions in the fermentation process as well as the flavor of the finished product wine were studied.The results showed that:when the pH-value of fruit pulp was adjusted to 3.6 by hawthorn, the taste of the complex fruit wine was delicious , sweet and scented, and its aroma components mainly included some esters , such as ethyl ace-tate and ethyl caproate.The products had good biological stability with clear and transparent appearance .%　　利用河南辉县水柿和豫北红山楂作为原料酿制柿子山楂酒，以水柿为基础，采用有机酸含量较高的山楂调节果浆pH值分别至3．2、3．6、4．0和5．0，研究发酵过程中主要成分的变化规律以及成品酒的风味，结果显示：采用山楂果浆调节pH值至3．6的柿子山楂酒的口感圆润、香气浓郁，香气组分主要以乙酸乙酯和己酸乙酯等酯类为主，产品生物稳定性好、澄清透明。