Study on fermentation technology of compound fruit wine

Hawthorn,red date and goji fruit are nutritional and healthy,are commonly used as food and medicine. A new compound fruit wine was developed by liquid state fermentation. The effects of initial sugar content,acidity,fermentation time and yeast inoculation on the quality of compound fruit wine were studied. The processing was optimized by orthogonal experiment and optimal fermentation conditions were determined. The best volume ratio of hawthorn / red date /Goji was 7 ∶ 2 ∶ 1. Based on R value,the most impact factor of alcoholic degree was initial sugar content and yeast inoculum,followed by the fermentation time and pH. The best conditions of alcohol fermentation were: sugar content of mixed juice 18%,inoculum 0. 6%,pH 4. 0,and fermentation time 6d. Under me above conditions,the complex fruit wine had pink color,hamonious flavor with mellow taste of hawthorn and red date,clear and bright,an unique flavor of wine and the alcohol content of 8. 9% vol.