芦笋酒发酵工艺参数的优化研究

Optimize the Technical Parameters of Asparagus Wine Fermenting

[目的]研究芦笋酒发酵最适工艺参数。[方法]采用3种酵母对芦笋汁进行发酵,再以正交试验设计对芦笋酒的发酵影响因素进行研究。[结果]丹宝利酵母最适于芦笋酒的发酵,且最佳工艺参数为糖度170 g/L,蛋白酶用量7 U/g,柠檬酸用量为2 g/L。[结论]该研究为芦笋下脚料在酿酒方面的开发利用提供了依据。

[Objective] The aim was to obtain the suitable technical parameters of asparagus wine fermenting.[Method]Three kinds of yeasts were used to make asparagus wine,and orthogonal experimental design was used to study the influential factors of asparagus wine.[Result]The suitable yeast for making asparagus wine was danbaoli yeast,and the optimal ferment conditions of asparagus wine were as follows： 170 g/L the sugar content,7 U/g proteinase dosage and citric acid dosage was 2 g/L.[Conclusion] The research provided reference for development and utilization of leftover parts of asparagus in aspect of making asparagus wine.