Abstract:Kiwi was rich in nutrients, kiwifruit flavor unique, rich in a large number of volatile aroma components, was one of the best raw materials for fruit wine brewing. Medlar was rich in Lycium barbarum polysaccharide, betaine and other active substances, was a traditional “medicine and edible” raw materials, especially the rich β-carotene was given its products unique color. In order to further improve the color of kiwi fruit wine and enrich its nutritional value, the compound fruit wine of kiwi and medlar was developed. The kiwi and medlar were used as raw materials to develop the compound fruit wine. Based on the single factor experiment, the fermentation process of the compound fruit wine was optimized by the response surface method to obtain the best fermentation conditions. The optimum technical parameters were summed up as follows: The ratio of kiwi and medlar was 8.50:1, yeast inoculum was 1.22 g/L, fermenting temperature at 21.40 ℃, sugar content was 20 g/100 mL, fermentation time was 7 days. Under this optimal parameter, the compound fruit wine with orange red color, clear and transparent, refreshing taste, fruit aroma of kiwi and medlar, physicochemical indexes reaching relevant standards and the alcohol content of 12.10% can be obtained. This study provides a theoretical basis for the further processing of kiwi and medlar, and also broadens the ideas for the development of compound fruit wine.
