荆条蜜酒发酵工艺的研究

Brewing technology of Vitex negundo honey wine

以荆条蜜为原料,通过单因素及正交试验设计,确定荆条蜂蜜酒的最佳发酵工艺参数:发酵菌种为安琪葡萄酒高活性干酵母BV818、起始糖度23%、接种量0.25%、起始pH4.00、发酵温度28℃,在此工艺条件下,产品酒精度为12.4%vol,感官评分达93分;壳聚糖季铵盐用量为0.3g/L,室温条件下静置36h时,酒体透光率达98.61%。蜂蜜酒蜜香纯正,风味良好。

Using Vitex negundo honey as experimental material, through single factor experiment and orthogonal experiment, the optimal fermentation conditions of V. negundo honey wine were determined： fermentation strain BV818, initial sugar concentration 23%（w/v）, inoculum 0.25%（w/v）,initial pH 4.00 and fermentation temperature 28 ℃. The alcohol content of the wine reached 12.4%vol and the sensory evaluation score was 93 under these conditions. When chitosan quaternary ammonium salt was added into V. negundo honey wine with the concentration 0.3 g/L, and the mixture solution was settled at room temperature for 36 h, the transmittance rate of V. negundo honey wine reached 98.61%. The V. negundo honey wine was acquired with honey aroma and good flavor.