荔枝酒发酵工艺的初步优化研究

Studies on Preliminary Optimization of Fermentation Process from Litchi Wine

荔枝是热带亚热带水果,是广东省主产水果,其营养价值及医疗保健价值均较高;但荔枝存在难以贮藏,保鲜期极短的问题,严重阻碍了我省荔枝的种植面积和在国内外市场的发展。荔枝深加工技术是解决该问题的有效途径,荔枝酒正是荔枝深加工技术的最重要技术之一。本研究以荔枝果肉为原料,分别经过单因素及正交实验对荔枝酒发酵条件进行初步研究。研究结果表明,荔枝酒发酵条件为:发酵温度25℃、发酵时间8 d、起始pH 4.0、接种量18%。

Litchi flesh contained a higher sugar content, the amount of organic acids and a variety of amino acids, which had a high nutritional value and health care value. Litchi wine brewed by litchi also had a high health care value. Higher alcohols and esters had a important influence with the flavor of litchi wine. Therefore, through analyzing the type and content of higher alcohols and esters in litchi wine had a important significance with studying the quality and flavor of litchi wine. Fermentation process and flavor components from litchi wine were investigated. After adopting single factor experiment and orthogonal test, the results showed that the optimum fermentation process for litchi wine were determined as follows： the optimum fermenting temperature was 25 0（2, amount was 18%. fermenting time was 8 days, initial pH was 4. 0 and inoculation