茶多酚苹果酒的发酵新工艺中试研究

The pilot-scale experiment of tea polyphenols cider fermentation

以浓缩苹果汁为原料,采用固定化酵母发酵技术,加入茶多酚作为抗氧化剂,进行苹果酒中试发酵试验,通过测定发酵过程中的酒精度、酸度、透光率、残糖等理化指标的变化情况,考察中试后发酵速度和发酵效果的变化。结果表明:当发酵体积扩大50倍后,苹果酒发酵效果与小试样小体积状态下的发酵效果无显著差异,总的变化趋势趋于一致。

Pilot-scale fermentation of cider was carried out using concentrated apple juice as raw material and fermentation with immobilized yeast technology, and tea polyphenols was used as antioxidant. Fermentation rate and efficiency were evaluated with determination of alcoholicity, acidity, transmittance and remained sugar during fermentation. The result showed that there was no significant difference on fermentation between lab scale experiment and pilot-scale when the scale was 50 times enlarged and the changes trends of all indicators were similar.