生物降酸生产笃斯越桔全汁酒的研究

Study on production of entire Vaccinium uliginosum L. juice wine by biological acid-degradation

以笃斯越桔为原料,采用粟酒裂殖酵母降酸生产全汁越桔酒,通过正交实验确定酒精发酵的最佳条件为:发酵温度28℃,发酵时间为5d,酵母添加量0·5%。生物降酸的最佳发酵条件为:粟酒裂殖酵母接种量5%,发酵温度25℃,发酵时间4d。澄清剂的最佳使用量为:明胶200mg/L和皂土2000mg/L澄清效果最佳。

Entire Vaccinium uliginosum L.juice wine was produced by acid-degradation with Schizosaccharomyces pombe.The optimum alcohol fermentation conditions though orthogonal test were fermentation temperature 28℃, fermentation time 5d, inoculum 0.5%. The optimum pombe 5%, fermentation temperature 25℃, fermentat aciddegradation conditions were Schizosaccharomyces on time 4d.The best clarification effect was obtained when gelatin 200mg/L and bentonite 2000mg/L were applied in the wine production.