雪莲果-西番莲复合果酒双酵母发酵工艺的研究

Fermentation of yacon-passionflower mixed wine with double yeast strains

以雪莲果和西番莲果为原料,研究了双酵母组合、酵母接种量、亚硫酸氢钠用量、pH值、初始加糖量对雪莲果-西番莲复合果酒残糖、酒精度和感官品质的影响。结果表明,白梨酵母-活性干酵母组合较理想;影响雪莲果西番莲复合果酒发酵残糖、酒精度和感官品质的主要因素为酵母接种量、亚硫酸氢钠用量、pH值、初始加糖量,最佳发酵条件为酵母接种量15×104个/mL、亚硫酸氢钠用量为0.006%、pH值为4.0、初始加糖量25%。

Using yacon and passionflower as raw materials, effect of double yeast combination, yeast inoculum, addition of sodium bisulfite, pH and the initial sugar content on sugar residue, alcohol content and sensory quality of yacon-passionflower mixed wine are studied. The results showed that the ideal combination was white pear yeast and active dry yeast. Main factors that influence sugar residue, alcohol content and sensory quality are yeast inoculum, addition of sodium bisulfite, pH value and initial sugar content. The optimal fermentation conditions are as follows, yeast inoculum 15×10^4cfu/ml, sodium bisulfite 0.006%, pH value 4.0 and initial sugar content 25%.