蜂蜜酒发酵技术研究

Study on the Fermentation Techniques of Honey Wine

以纯油菜花蜜为原料发酵制备蜂蜜酒,最适发酵菌种为安琪黄酒酵母。通过单因素和正交试验研究,得出主发酵最适条件:温度20℃、尿素添加量0.3%、磷酸铵0.1%、pH值3.9、起始糖度30 Brix、酵母接种量0.3%、发酵周期为20 d。以该工艺条件生产的蜂蜜酒自然澄清、酒香浓郁、余味幽长、酒色纯正、风味好。

Pure cole flowers honey was used as raw materials to produce fermented honey wine. The most suitable yeast for the fermentation is Angel yellow rice wine yeast.Through single factor experiment and orthogonal experiments, the optimum chief fermentation conditions were summed up as follows：fermentation temperature was at 20 ℃, the addition level of urea was 0.3 %, the addition level of ammonium tertiary phos- phate was 0.1%, yeast inoculating amount was 0.3 %, pH was 3.9, initial sugar degree was 30Brix and the fermentation time was 20 day. Under the above conditions, the produced honey wine was clear and had pure wine color, delicious taste and mellow aroma.