摘要
[目的]探讨酿造欧李果酒的主发酵工艺条件。[方法]以欧李果汁为主要原料,以活性干酵母为菌种,通过单因子试验和正交试验对欧李果酒的主发酵工艺进行研究。[结果]主发酵最佳工艺条件为活性干酵母添加量0.1%,SO2添加量5060 mg/L,发酵温度23℃。[结论]在最佳条件下发酵产生的果酒酒度最高,口味纯正柔和、果香浓郁、色泽鲜亮、营养丰富,具有典型的果香和酒香。该工艺值得重点推广。
[Objective] The purpose was to study the production conditions for main fermentation of Chinese dwarf cherry wine.[Method] Main fermentation processing of Chinese dwarf cherry wine was studied through single factor trial and orthogonal design tria1 and Chinese dwarf cherry juice as material and active dry yeast as bacteria.[Result] Inoculum 0.1%,SO2concentration 50-60 mg/L and fermentation temperature 23 ℃ were the optimal fermentation condition.[Conclusion] Chinese dwarf cherry wine produced in the optimal fermentation condition had some characteristics of higher alcohol degree,orthodox and soft taste,sweet smell,bright color and rich nutrition.It had typical fruit aroma.The technology wine aroma and was worth for emphasized popularizing
出处
《安徽农业科学》
CAS
北大核心
2011年第14期8615-8616,8621,共3页
Journal of Anhui Agricultural Sciences
关键词
欧李
果酒
发酵工艺
Chinese dwarf cherry
Main fermentation
Processing technology