摘要
以新疆红提葡萄为原料,选取酵母接种量、发酵温度、初始糖度为影响因素,采用响应面法分析各因素对红提果酒品质的影响并优化得到最佳工艺参数。后进行蒸馏,得到适合消费者口味的红提白兰地。结果表明:红提葡萄果酒最佳发酵工艺条件为酵母添加量0.03%、初始糖度24°Brix、发酵温度20℃。在此条件下发酵所得果酒酒精度为12.1%vol,感官评分为94分,经蒸馏后得到酒精度为47.4%vol、酒体色泽透亮、口感醇厚、果香浓郁的红提白兰地。
Taking Xinjiang red grape as raw material, yeast inoculation quantity, fermentation temperature and initial sugar content were selected as the influencing factors. Response surface method was used to analyze the influence of various factors on the quality of red liqueur and optimize the optimal process parameters. Distillate followed by a red grape brandy suitable for the taste of the consumer. The results showed that the optimal fermentation conditions for red grape wine were 0.03% yeast, 24 °Brix initial sugar, and 20℃ fermentation temperature. The alcoholicity of the fruit wine fermented under this condition was 12.1%vol, the sensory score was 94 point, the alcoholicity after distillation was 47.4%vol, the body color was bright, and the taste was mellow, the fruity and rich red grape brandy.
作者
杨丽萍
黄新泉
单春会
蔡文超
唐凤仙
YANG Liping;HUANG Xinquan;SHAN Chunhui;CAI Wenchao;TANG Fengxian(College of Food Science, Shihezi University (Shihezi 832000))
出处
《食品工业》
CAS
北大核心
2019年第1期64-68,共5页
The Food Industry
基金
兵团师域计划--红提葡萄高效增值加工技术研究(KC0023-CX)
关键词
红提葡萄
果酒发酵
响应面法
蒸馏
red grape
fruit wine fermentation
response surface method
distillation