摘要
[目的]探究树莓果酒发酵的最佳工艺参数。[方法]以树莓全汁为原料,新鲜浆果中分离的树莓果酒最佳酿酒酵母为发酵菌种,探讨发酵温度、pH、初糖浓度及酵母接种量对树莓果酒品质的影响。[结果]试验表明,这4个因素对树莓果酒发酵均有不同程度的影响,大小次序为初糖浓度、酵母接种量、发酵温度、pH,当发酵温度26℃、酵母接种量8%、pH 3.7、初糖浓度23%时得到的果酒品质最佳,其总酸9.23 g/L,残糖3.48 g/L,酒精度11.6%vol,具有鲜亮的宝石红色,澄清透亮,果香浓郁,酒体丰满,口味纯正。[结论]在该研究得出的工艺条件下可获得优质高档的树莓果酒,为树莓产业的发展奠定基础。
[ Objective ] To study the optimum technique parameters of fermentation of raspben＇y wine. [ Method ] The effects of temperature, pH, initial sugar concentration and the amount of yeast inoculation on the quality of raspberry wine were researched using raspberry juice as raw material and Saccharomyces cerevisiae isolated from fresh berries as starter. [ Result] The results showed that these four factors bad varying effects on the fermentation process in decreasing order： the initial sugar concentration, the amount of yeast inoculation, temperature, and pH, and the best fermentation conditions were temperature of 26 ~C, yeast inoculation quantity 8%, pH 3.7 and initial sugar concentration 23%. The quali- ties of raspberry wine： total acid （citric acid to calculate） of 9.23 g/L, residual sugar of 3.48 g/L, alcoholic strength of 11.6% vol, bright red of ruby, clear and transparent, shiny, elegant fruity and harmonious wine, pure taste. [ Conclusion ] The high quality raspberry wine was ob- tained, which will lay a foundation for development of raspberry industry.
出处
《安徽农业科学》
CAS
2013年第31期12431-12434,共4页
Journal of Anhui Agricultural Sciences
关键词
树莓
果酒
酿造
工艺
Raspberry
Fruit wine
Fermentation
Technology
