张文英，张俊（吉林农业科技学院食品工程学院，吉林吉林132101）

摘要：本文以毛樱桃和鲜姜为主要原料，进行酒精发酵酿造果酒的工艺研究，通过单因素和正交试验确定了果汁澄清方法和酒精发酵的最佳工艺参数。研究结果表明，毛樱桃果汁在25℃条件下，采用0.3%用量的果胶酶处理24h，果汁澄清效果好，出汁率提高4.2%。最佳的发酵工艺条件为：姜汁的添加量6%，酒精发酵温度控制在23℃，活性干酵母添加量为0.3‰，发酵液初始pH值为3.5。最终研制出的复合果酒色泽鲜亮，宝石红色，清澈透明；果香、姜香协调；口味纯正，酸甜适口，酒质细腻，余味悠长。

关键词：毛樱桃；姜汁；澄清；发酵；果酒

Research on Technology of Nanking Cherry FruitWine with Ginger JuiceZHANGWen-ying，ZHANG Jun（Institute of Food Engineering，Jilin Agriculture Science and Technology College，Jilin 132101，China）Abstract: This paper focuses on the research of fruit wine brewing technology via alcoholic fermentation based onthe primary raw materials of Nanking cherry and fresh ginger. Optimum technology parameters of juice clarificationmethod and alcohol fermentation are determined by singer factor and orthogonal tests. The research results prove thatunder the condition of 25℃，the fruit juice treated with pectinase of 0.3% for 24 hours has better clarification effectswhere juice yield is increased by 4.2%. Optimal fermentation technology condition incorporates additive amount ofginger juice with 6%，alcoholic fermentation temperature with 23℃，additive amount of active dry yeast 0.3‰，andinitial pH of fermentation liquor with 3.5. The final compound fruit wine is clear and transparent with bright color ofruby red，and has a prominent typicality with a harmony of fruit fragrance and ginger fragrance. Also，it has a puretaste with proper acidity and sweetness. The wine has high delicate quality that leads to a long-lasting finish.

Key words: nanking cherry；ginger juice；clear and transparent；fermentation；fruit wine

中图分类号：TS262.7 文献标志码：A 文章编号：1007-7871（2020）05-0017-05

（2020年 第23卷 第5期）