沙棘发酵酒加工工艺研究

Processing Technology of Sen 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,并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质量浓度为80 mg/L,在该最佳条件下的酒精度为11.7%。通过澄清试验确定壳聚糖澄清效果较好,质量浓度为1 200 mg/L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。

Taking fresh sea buckthorn as materials,through enzymatic hydrolysis,alcohol fermentation,clarification procedure and other technologies,the main effect factors in the process of sea buckthorn fermented wine are optimized by orthogonal test method.The results show that the order of main factors affecting alcohol degree is inoculation amount fermentation temperature SO 2 adding amount,the best technology combination of alcohol fermentation is that yeast inoculation amount is 0.08%,fermentation temperature is 28 ℃ and SO 2 adding amount is 80 mg/L.In the best conditions,the alcohol is 11.7%. Through clarify test,chitosan is the best clarifier,dosage is 1 200 mg/L,and the transmittance of sea buckthorn fermented wine is 95%.The procreative fermented wine is full-bodied and rich in nutrition.