摘要
以椪柑果汁为原料,酿酒高活性干酵母为发酵菌种,采用液态发酵法酿造果酒。在单因素试验的基础上,通过正交试验优化发酵工艺条件。其较优工艺条件为:接种量1.25g/L、糖度22%、初始pH3.6、发酵温度26℃、发酵时间8d,在此工艺条件下,柑果酒酒精度为9.5%,色泽金黄、清亮透明,有独特的柑果香,适合扩大生产。
Ponkan juice as raw material,fruit wine was produced with active dry yeast for fermentation bacteria under liquid fermentation conditions.Based on single factor experiment,optimum fermentation technology conditions were studied through orthogonal experiment.The optimum conditions were as follows： ration of initial inoculation concentration 1.25 g/L,sugar concentration 22 %,initial pH 3.6,fermentation temperature 26 ℃ and fermentation time 8d.Under the optimum conditions,the alcohol concentration reached 9.5%,and the ponkan fruit wine was wine-rich and taste softer.The process could be easily applied to expand production.
出处
《中国食物与营养》
2011年第6期55-58,共4页
Food and Nutrition in China
关键词
椪柑
果酒
发酵工艺
ponkan
fruit wine
fermentation technology
