关键词: 番茄酒, 发酵工艺, 正交实验

Abstract:

Tomato juice, wine yeast (Angel brand) and sucrose were taken the main materials to develop a wine. The fermentation technology was optimized by orthogonal test design based on single factor test. Under the optimized conditions of main fermentation temperature of 24 ℃, inoculation quantity of wine yeast of 0.2 g/L, and initial sugar content of 28%, the highest alcohol degree was achieved. When the above parameters were 22 ℃, 0.4 g/L and 24%, respectively, the sensory evaluation score of wine product obtained was the highest. The wine product had not only high nutritive value and elegant flavor, but also health function.

Key words: tomato wine, fermentation technology, orthogonal test