酿酒曲对柑橘梨汁复合酒发酵工艺的影响

The Influence of Distiller’s Yeast on Fruit Wine by Mixed Fermentation of Orange and Pear Juice

以新鲜柑橘、梨为原料,葡萄酒酵母为发酵菌种,添加不同含量的酿酒曲到柑橘梨汁混合液中进行水解发酵试验。试验过程为:先添加酿酒曲到发酵液中(510mL梨汁与90mL柑橘汁混合),再按25mg/kg的量向每瓶加入果胶酶辅助水解,静置6h后,按20%的比例加白砂糖,巴氏杀菌,接种量5%,发酵pH4.0,温度26℃,试验结果表明:酿酒曲具有提高果汁出汁率,从而提高酒精度的作用;适当提高酿酒曲含量有利于果汁含糖量的快速降解,可获得较高浓度的酒精。

Use orange and pear as material, saccharomyces cerevisiae as starter, adding different content distiller’s yeast to the mixed fermentation of orange and pear Juice in this experiment. The procedure was follow： first, the distiller’s yeast was added to the mixed fermentation （510 mL pear juice and 90 mL orange juice）, and then 25 mg/kg pectase was added, 6 hour was kept, granulated sugar was added to the mixed fermentation as 20% amount, pasteurization, inoculating amount was 5%, pH was 4.0, temperature was 26 ℃. The experiments suggested that the distiller’s yeast can raise the rate of fruit juice and the alcohol content ; The appropriate content of distiller’s yeast is helpful in the rapid degradation of fruit juice and gain higher thickness alcohol.