仰韶杏酒发酵工艺研究

Fermentation technology of Yangshao apricot wine

该研究以仰韶杏为原料,发酵制得杏酒。通过正交试验筛选出果胶酶澄清杏汁的最佳条件为:果胶酶添加量0.10%,酶解时间18h,酶解温度30℃。并且通过单因素和正交试验,确定了影响杏酒主发酵的各因素次序为:发酵温度>初始糖度>初始pH值>接种量;杏酒主发酵的最佳条件为:发酵温度25℃,初始糖度20%,初始pH值3.5,接种量3%。在上述条件下酿造得到的杏酒色泽金黄,澄清透明,稳定性强,酒体饱满,并且有悦人和谐的果香及醇香。

The apricot wine was brewed using Yangshao apricot as raw material. The optimal conditions for apricot juice clarification by pectinase were determined by orthogonal test as followed： pectinase 0.10%, enzymolysis time 18 h and enzymolysis temperature 30℃. The effects of key technological parameters on main fermentation of apricot wine were investigated using single factor and orthogonal tests and sorted as： temperature〉initial sugar content〉initial pH value〉inoculum. The optimal conditions of main fermentation were as follows： fermentation temperature 25℃, initial sugar content 20%, initial pH value 3.5 and inoculum 3%. The apricot wine was in gold color, clear, stable, full-bodied and mellow with harmonious apricot aroma.