新疆若羌灰枣酒精发酵条件的研究

Research on Alcohol Fermentation Conditions of Ruoqiang Jujube

以新疆若羌灰枣为原料,采用安琪和丹宝利酵母进行酒精发酵,确定其最佳的酒精发酵条件。考察了初始糖度、发酵温度、接种量、pH值和发酵时间对发酵效果的影响。结果表明,最佳酒精发酵工艺条件为:接种量0.10%,初始糖度为16%,发酵温度32℃,发酵时间84 h;验证试验表明,在此条件下,酒精含量达8.86%vol,残糖含量为436.6 mg/100 g。

Ruoqiang jujube was used for the fermentation by Angel yeast and Danbaoli yeast, the effects of initial sugar content, fermentation tem- perature, inoculating quantity, pH value, fermentation time on fermentation results were investigated, and the optimum fermentation conditions were determined as follows： inoculating quantity was 0.10 %, initial sugar content was 16 %, fermentation temperature was at 32 ℃, fermentation time was 84 h. Under the above conditions, alcohol content could reach 8.86 %vol with residual sugar content as 436.6 mg/100 g.