果酒酵母在芦笋复合汁中发酵条件的研究

Study on the ferment conditions of fruity wine yeast in asparagus compound juice

报道了以芦笋汁、芦笋复合汁为原料，利用果酒酵母２·１８５、２·３７４为发酵菌种的发酵试验。结果显示，２·１８５、２·３７４在芦笋复合汁中能较好生长，发酵最适温度为２５℃，最适ｐＨ为５．５～５．７。ＳＯ２最适添加量为８０～１５０ｍｇ／ｋｇ，得到酒精度８～１０°，具有芦笋清香和果香为一体的营养丰富的复合芦笋酒。

A method of asparagus compound wine was reported in this article.Fruity wine yeast 2·185、2·374 were used as fermentation strain,with the material,asparagus juice and asparagus compound juice.The results showed that the most suitable temperature of 2·185、2·374 were 25℃ respectively,the most suitable pH were 5 5～5 7 respectively,the most suitable additional amount of sulphur dioxide in the fermented liquor 80～150mg/kg.It had the good smell of asparagus mixed with fruit amior contained 8～10° alcohol content.