菠萝果酒酿造新工艺研究

Study of the Brewing Process of the Pineapple Wine

以菠萝为原料,分别采用As2.346单一酵母菌种和As2.346、As2.399混合菌种发酵制备菠萝酒。结果表明:采用混合菌种发酵制备的菠萝酒比采用单一菌种发酵制备的菠萝酒酒香较突出,果香更浓郁;通过正交实验得出混合菌种发酵制备菠萝酒的最佳工艺条件为:温度为23℃,酵母菌接种量7%,(其中m(As2.346):m(As2.399=4:1),发酵时间为5d。采用新工艺酿造出来的菠萝酒果香浓郁,是一种极具营养与保健价值的新型果酒。

Single yeast As2.346, mixed yeasts As2.346 and As2.399 were used respectively in the experimental production of pineapple wine using pineapple as raw material. The results indicated that the wine fermented using mixed yeasts had the best winy and fi＇uity aroma. Through orthogonal tests, the optimal fermentation condition by mixed yeasts were determined as follows： temperature 23℃, inoculums size 7%, As2,346-As2,399 ratio 4：1 and fermentation time 5 days. As a new type of ratafee, the obtained pineapple wine had special pineapple fragrance and high quality.