不同发酵条件对荔枝酒中高级醇生成的影响

Study on the Effects of Different Fermentation Conditions on Higher Alcohols Production in Litchi Fruit Wine

采用4因素3水平的正交试验,分析了影响荔枝酒中高级醇含量的酿造工艺。通过极差分析表明,正交试验4因素中发酵液的α-氨基氮含量对荔枝酒酿造过程中高级醇生成量影响最大,其次是接种量、发酵温度,影响最小的因子是发酵液的初始pH值。荔枝酒发酵中高级醇生成量较少的工艺条件为:α-氨基氮含量为190mg/L,接种量为150mg/L,发酵温度为15℃,发酵液的初始pH值为3.5。

The techniques influencing higher alcohols content in litchi fruit wine were investigated by orthogonal experiments （four factors ＆ three levels）. It was revealed from range analysis that among the four factors, the content of α-amino nitrogen in the fermenting solution had the strongest influence on the production of higher alcohols （then inoculum concentration, and then fermentation temperature, and initial pH value of fermenting solution had the least influence）. The optimum technical conditions to produce less higher alcohols in the fermentation of litchi fruit wine were summarized as follows： the content of a-amino nitrogen was 190 mg/L, inoculum concentration was 150 mg/L, fermentation temperature was at 15 ℃,and initial pH value of fermenting solution was 3.5. （Tran. by YUE Yang）