桔子果酒的发酵工艺优化

Optimal Fermentation Process of Orange Wine

以四川桔为原料,对桔子果酒发酵工艺参数进行优化。比较两株果酒酵母的发酵性能,单因素试验基础上对发酵初始糖度、发酵温度、初始pH值和酵母菌接种量进行L9(34)正交试验。发酵性能结果表明果酒酵母菌株1为最佳发酵菌株,影响桔子果酒感官品质的各因素主次顺序为发酵温度>酵母接种量>初始糖度>初始pH,结合酒精度和感官综合评分控制主发酵温度为21℃、酵母接种量为6%、初始糖度为20%和初始pH 3.4的条件下选用果酒酵母1发酵新鲜桔子全汁,可以获得口感、香气适宜的桔子果酒。

Optimize the process of orange wine which was fermented with Sichuan orange. Wine yeast strains 1, 2 were as candidate, based on fermentation performance for orange wine fermentation. According to the results of single factor test, optimize the initial sugar, temperature, initial pH and yeast inoculum by L9（34） orthogonal test. Results show that wine yeast strain 1 was the best strain for fermentation orange juice; the optimal fermentation parameters were that the initial sugar content was 20%, the main fermentation temperature is 21 ℃, yeast inoculation 6% and initial pH of 3.4. Using the best of wine fermentation conditions, selection yeast 1 to ferment, orange wine was nice taste, aroma.