发酵型李子果酒酿造工艺研究
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摘要
以李子为主要原料,以酒精度为评价指标,研究了发酵时间、发酵温度、初始pH值、酵母添加量4个因素对果酒酒精度的影响,并进行L9(34)正交试验。结果表明,李子果酒的最佳发酵条件为:发酵时间11d,发酵温度21℃,初始pH值4.0,酵母菌种添加量7%。在该条件下酒精度为12.40%。
In the trial,plums were used as main materials and assessment index was ensured by alcohol content,the effects of the fermentation time,fermentation temperature,initial pH and inoculum yield of yeast on alcohol content respectively was studied,the optimal fermentation conditions were determined by L9 (34)orthogonal experimental design. The results indicated that the optimal fermentation conditions of plums wine were 11 days of fermentation time,fermentation temperature of 21 ℃,pH 4.0,inoculum yield of yeast of 7 %,and the alcohol content was 12.40 % under the above mentioned conditions.
In the trial,plums were used as main materials and assessment index was ensured by alcohol content,the effects of the fermentation time,fermentation temperature,initial pH and inoculum yield of yeast on alcohol content respectively was studied,the optimal fermentation conditions were determined by L9 (34)orthogonal experimental design. The results indicated that the optimal fermentation conditions of plums wine were 11 days of fermentation time,fermentation temperature of 21 ℃,pH 4.0,inoculum yield of yeast of 7 %,and the alcohol content was 12.40 % under the above mentioned conditions.
引文
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[8]王汉屏,王艳,王西安,等.一种全发酵复合果酒的酿造工艺研究[J].安徽农业科学,2008,36(24):10677-10678.
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[11]李婧,王玉田,车帅.枸杞蜂蜜樱桃酒的研制[J].安徽农业科学,2009(18):8688-8690.
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[13]蔡定域.酿酒工业分析手册[M].北京:中国轻工业出版社,1988.
[2]李兴玉.中华食疗[M].兰州:兰州大学出版社,1994:339-342.
[3]刘敏.水果蔬菜贮藏加工技术方法大全[M].北京:地震出版社,1993:154-155.
[4]杨艳,邹洪涛,陈世军.我国天然果酒的研究与开发[J].酿酒科技,2006(10):82-85.
[5]安冬梅,张艳萍.果酒加工工艺的研究进展[J].安徽农业科学,2007,35(19):5859-5860.
[6]赵霖.果酒与健康[J].中国酿造,1998(6):36-37.
[7]葛会奇,贾天拄,颜廷才.五味子果酒的酿制工艺及其质量检测[J].现代农业科技,2007(9):5-6.
[8]王汉屏,王艳,王西安,等.一种全发酵复合果酒的酿造工艺研究[J].安徽农业科学,2008,36(24):10677-10678.
[9]赵玉珠.如何提高果酒澄清度[J].酿酒科技,1995(6):55-56.
[10]倪志婧,马文平.枸杞果酒酿造工艺研究[J].安徽农业科学,2009,37(24):11712-11713.
[11]李婧,王玉田,车帅.枸杞蜂蜜樱桃酒的研制[J].安徽农业科学,2009(18):8688-8690.
[12]陆寿鹏.果酒工艺学[M].北京:中国轻工业出版社,1999.
[13]蔡定域.酿酒工业分析手册[M].北京:中国轻工业出版社,1988.
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