野生猕猴桃果酒带渣发酵的研究

Research on Wild Kiwi Fruit Wine Fermentation with the Dregs

以云南野生猕猴桃为原料,通过发酵实验,对比了4种酵母发酵结果,探讨了果胶酶用量、纤维素酶用量、pH对带渣发酵的影响。结果表明,安琪果酒酵母是野生猕猴桃适宜的发酵菌种;在带渣发酵中,添加150 mg/L果胶酶有重要作用,能显著提高果酒的酒精浓度、吸光度、干浸出物浓度和VC浓度;在此基础上,添加8 mg/L纤维素酶,凸显了果胶酶的这种作用;pH对带渣发酵有明显影响,pH3.5是适宜的pH条件;在上述条件下,带渣发酵比原汁发酵的酒精浓度提高了11.6%,干浸出物浓度提高了25.35%,VC浓度提高了12.93%,吸光度增加了16.59%,透光率降低了2.13%,成品感官和理化指标达到了QB/T2027-94的标准要求。

Yu Nan wild kiwifruits were used as the raw materials to explore the fermentation results of four types of yeast, and the effect of pectinase amount, cellulase amount, and pH on fermentation with the dregs by the fermentation experiment. The results indicated that angel fruit wine yeast was the optimal strain for wild kiwifruit fermentation. During the fermentation with the dregs, addition of 150 mg/L pectinase could increase alcohol concentration, absorbance, dry extraction and Vitamin C concentration of fruit wine significantly. Based on it, addition of 8 mg/L cellulase enhanced the effect of pectinase obviously, pH3.5, which had an obvious effect on fermentation with the dregs, was the optimal pH condition of fermentation. Under this condition, fermentation with the dregs could increase alcohol concentration, dry extraction, Vitamin C concentration and absorbance by 11.6 %, 25.35 % 12.93 % and 16.59 % respectively, but decreased transmittancy by 2.13 % compared with fruit juice fermentation. The sensory index and the physical and chemical index of the product were up to the industry standard of QB/T2027-94.