干型苹果酒发酵工艺条件的优化

Optimization of the Fermentation Conditions of Dry Cider

本文是以红富士苹果为原料,经打浆、护色、酶处理、调整成分、发酵、澄清等工艺生产干型苹果酒。通过单因素试验确定了防褐变和澄清的最佳条件为:打浆后加入0.1%柠檬酸和0.04%VC护色;添加0.25%壳聚糖于苹果酒中澄清24 h。通过正交试验得到苹果酒最佳发酵工艺条件为:初始糖度为20%,接种量为8%,发酵时间为10 d。最终得到的干型苹果酒呈浅黄绿色,澄清透明,酒体丰满,酸甜适中,具有悦人的苹果果香和清新的酒香。

Using the Palls as raw materials, dry cider was produced by pulp beating, color-protecting, enzyme treating, composition adjusting, fermenting and clarifying. Through the single factor experiments, the best conditions of color-protecting and clarifying were the addition of 0.1% citric acid and 0.04% vitamin C after beating, the chitosan addition of 0.25% to apple wine and the treatment time of 24 hours. The experiment results had the best effect, By orthogonal experimental ascertained the best conditions for the process of cider as follows： initial sugar content of 20%, inoculums amount of yeast 8% and fermentation time of l0 days. After produced, the dry cider showed light yellow green and luster-transparent, and had the typical fruit aroma and enjoyable wine aroma, with perfect liquor body and vinegar-sweet taste.