以番茄为主要原料,研究了番茄果酒的酿造工艺,通过添加胡萝卜和葡萄干调整番茄果酒的品质。结果表明,以新鲜番茄为主要原料,适量地添加胡萝卜和葡萄干,洗净破碎后,按照番茄30%,胡萝卜为10%,葡萄干为2%,初始糖浓度为20%,加水制备果浆,接入0.25%(质量比)的活性酿酒干酵母,在28℃下发酵7 d,可得营养丰富和口感良好的番茄果酒。

Tomato is rich in nutrients.The brewery process of tomato fruit wine was studied using tomato as the main material for fermented tomato fruit wine.Quality of tomato wine was improved by adding carrot and raisin.The results showed that using fresh cleaned tomato as base material,added minced carrot and raisin at the ratio of tomato 30%,carrot 10%,and raisins 2%,we created the pulp that had water and 20% sugar.Then we inoculated the pulp with 0.25% active wine yeast during main fermentation at 28 ℃ for 7 d,and produced nutritious and good tasty tomato fruit wine.