橘子酿造酒发酵工艺参数的探讨

Investigation on Fermentation Conditions of Citrus Fruit Wine

以湖北本地橘子为原料,榨汁和调整糖度后,用果酒酵母发酵生成橘子酒,研究偏重亚硫酸钾添加量、发酵温度、接种量等因素对发酵周期和酒度的影响。单因素和正交实验得出柑橘发酵酒最佳工艺:偏重亚硫酸钾添加量为100mg/L,发酵温度15～20℃,活性干酵母接种量7%。

Hubei local orange was used as raw material, after juicing and regulating sugar content, orange juice was fermented by fruit wine yeast to produce citrus fruit wine. The effects of the addition level of K2S2O5, fermenting temperature, inoculating quantity on fermentation period and alcoholicity were investigated. The optimum fermentation conditions were summed up through single factor test and orthogonal experiments as follows： the addition level of K2S2O5 was 100 mg/L, fermentation temperature was at 15 -20 ℃, and the inoculating quantity of active dry yeast was 7 %.