沙棘发酵酒加工工艺优化

Preparation Processing of Sea Buckthorn Fermented Wine

以沙棘鲜果为原料，通过酶解、酒精发酵、澄清处理等工艺，采用正交试验方法对沙棘发酵酒酿造工艺中的主要影响因素进行优化。结果表明，影响沙棘发酵酒酒精度的主要因素依次为酵母接种量〉发酵温度〉SO2添加量，酒精发酵最佳工艺组合为：酵母接种量为0．08％，发酵温度为28℃，SO2添加量为80mg／L，在该最佳条件下的酒精度为11．7％（v／v）。通过澄清试验确定壳聚糖澄清效果较好，添加量为0．12％时，沙棘发酵酒透光率达95％。生产的沙棘发酵酒果香浓郁，具有较高的营养价值。

Sea buckthorn fermented wine was processed, through enzymatic hydrolysis, alcohol fermentation and clarification procedure. The main affective factors were optimized by using orthogonal test method. The result showed that the order of main factors which affected alcohol degree was inoculation amount, fermentation temperature, and SO2 adding amount; the best combination of alcohol fermentation was that yeast inoculation amount was 0.08%, fermentation temperature was 28 ℃ and SO2 adding amount was 80 mg/L. Under above conditions, the alcoholic strength was 11.7% （v/v）. Verified by clarify test, chitosan was the best clarifier, when the added content was 0.02%, the transmittance of sea buckthorn fermented wine was 95%. The procreative fermented wine was full-bodied and rich in nutrition.