[目的]研究不同果酒酵母菌株混合发酵对龙眼-菠萝复合果酒产品质量的影响,为龙眼-菠萝复合果酒生产提供参考依据.[方法]以2种果酒酵母菌株相混合对龙眼-菠萝复合汁液进行双酵母混合发酵试验.[结果]单因素试验发现,GJJM 1.69果酒酵母与GJJM 1.67果酒酵母相互混合比单一的GIM 2.92葡萄酒酵母或其他组合的双酵母酿出的龙眼-菠萝复合果酒色香味好,酒精生成量也较高.GJJM 1.69与GJJM 1.67在龙眼-菠萝复合果酒中的双酵母发酵的最佳工艺条件为:接种量6×103个/ml、亚硫酸氢钠添加量0.006 mg/L、发酵初始糖度26％、发酵pH 3.4.[结论]研究制得的龙眼-菠萝复合果酒口感较佳,且含丰富营养成分.%[Objective] To study the impact of double yeast fermentation on the quality of longan-pinapple compound wine, so as to provide references for its production. [Method] Two kinds of fruit wine yeast strains were mixed together to lest the fermentation effect on longan pineapple compound wine. [Result] The single-factor test showed that longan-pineapple compound wine, which was made from the mixture of fruit wine yeast GJJM 1.69 and GJJM 1.67. had a better color and flavor, as well as a higher alcohol yield rate, in compared with that made from single GJM 2. 92 grape wine yeast and other combinations of the double wine yeast. The optimal conditions for the fermentation of fruit wine yeast GJJM 1.69 and GJJM 1.67 mixture in the production of longan-pineapple compound wine were 6 × 103 cells/ml inoculations, 0. 006 mg/L sodium bisulfate, 26% of initial fermentation sugar concentration and pH 3.4. [Conclusion] The longan-pineapple compound wine produced in this study had good taste and high nutrients.
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