Study on Fermentation Technology of Mango-Carrot Compound Fruit Wine

The fermentation process of compound fruit wine with mango and carrot juice was investigated. The effects of raw material ratio,SO₂ addition amount,initial sugar content,initial pH value and yeast inoculation amount on the fermentation of compound wine were analyzed and the best fermentation conditions were obtained by single factor test and response surface test. Results showed that,the optimal fermentation conditions were determined as follows:The raw material ratio of mango and carrot was 2:1 (V/V),the addition amount of SO₂ was 55 mg/L,initial sugar content was 24%,the initial pH was 3.5 and the yeast inoculation amount was 0.12%. Under these optimal conditions,the alcohol content of compound fruit wine was 13.62%vol,the residual sugar was 4.6 g/L,the total acid was 8.8 g/L,the content of dry extract was 23.0 g/L,the content of methanol was 98 mg/L,respectively. The compound fruit wine had orange-yellow color,clear and transparent wine body,good smell of fruit aroma and bouquet,sweet and mellow taste.