山茱萸发酵酒制备工艺条件优化研究

Optimization of fermented wine production from Cornus officinalis

为优化山茱萸发酵酒的制备工艺,该文通过单因素试验筛选山茱萸干果浸泡后压榨物的水解酶种类与用量,以及果汁发酵工艺中活性干酵母种类、蔗糖添加方式、化学降酸剂类型;通过正交试验优选蔗糖、酵母及酒石酸钾的最佳用量;再由单因素试验选取用于后发酵液的澄清剂种类及用量。山茱萸发酵酒最佳制备工艺为:压榨物用3.0mL/L戊聚糖复合酶L水解;过滤得到的果汁经1.0g/L碳酸钾+10.0g/L酒石酸钾降酸后用0.50g/L活性干酵母VL3发酵,48h后加100.0g/L蔗糖继续发酵至CO2达失重平衡;分离得到的酒液经后发酵15d后用2.00g/L精制果胶酶进行澄清。验证试验表明该优化工艺条件具有可重复性。

Preparation of fermented wine from Comus officinalis was optimized. Through single factor experiments, the type and amount of hydrolase for the pressed mixture of C. officinalis after macerating were investigated. During the fermentation, the active dry yeast strain, the sucrose addition method and the chemical deacidification agent were also examined. And through orthogonal experiment, the concentrations of sucrose, yeast and potassium tartrate were then studied. Finally, the suitable clarification agent and its amount for the post-fermentation broth were analyzed through single factor experiments. The optimum fermented wine was obtained as follows： 3.0 mL/L of Viscozyme L was added into the pressed mixture of C. officinalis for hydrolyzing; after filtering, 1.0 g/L of potassium carbonate and 10.0 g/L of potassium tartrate were used for juice deacidifying and 0.50 g/L of active dry yeast VL3 for juice fermenting; 48 hours later, 100.0 g/L of sucrose was added and the fermentation was processed until there was no net decrease of fermentation broth; after 15 days of aging,2.00 g/L of refined pectinase was added into the post-fermentation broth for clarifying. The verification tests indicate that the optimized conditions can be reproducible.