发酵型罗汉果酒的生产工艺研究

Study on the Processing Technology of Fermented Wine of Momordica grosvenori Swingle

[目的]研究发酵型鲜罗汉果果酒生产工艺及工艺条件。[方法]以罗汉果鲜果为原料,酿制发酵型罗汉果酒,通过单因素和正交优化试验研究酵母菌种、发酵温度、初始pH和初始糖度对鲜罗汉果酒品质的影响及其发酵工艺参数。[结果]发酵菌种、发酵前初始糖度、初始pH值、发酵温度都显著影响原酒的风味和感官品质。采用黄酒酵母作为发酵菌种可产生独特的罗汉果酒风味。主发酵前将果浆初始糖度调整为17%,pH调整至3.6,接入活化后的黄酒酵母5%,在22℃下发酵7d左右,所得原酒的品质最好。[结论]酿制的罗汉果酒原酒残糖含量约3.8%,酒精含量达10%,酒体黄褐色,有光泽,果香浓郁。

[Objective]The purpose of research is to study the processing technology of fermented wine of Momordica grosvenori Swingle and the technology conditions.[Method]Fresh fruits of M.grosvenori were used as raw material to produce fermented wine of M.grosvenori.The effects of yeast strain,fermentation temperature,the initial pH,the initial sugar content on the quality of fresh M.grosvenori wine and the fermentation technology parameters were studied through single factor and orthogonal test.[Result]The yeast strain,fermentation temperature,the initial pH,the initial sugar content all had significant effects on the flavor and sensory quality of raw wine.Specific flavor of M.grosvenori wine was produced by using yellow rice wine yeast as the fermentation strain.When5% activated yellow rice wine yeast was inoculated to M.grosvenori juice before main fermentation with the initial sugar content of 17% and initial pH of 3.6 and fermented about 7 d at 22℃,the raw wine had the best quality.[Conclusion]The residual sugar content in raw wine of produced M.grosvenori wine was about 3.8% and the alcoholicity reached 10%,The produced wine was rich in lots of fruit with full-bodied,yellowish brown and glossy.