红茶菌酒的研制

Development of Kombucha wine

该研究采用红茶菌和葡萄酒酵母发酵红茶糖水,制备红茶菌酒。通过单因素试验和正交试验对红茶菌酒的发酵条件进行优化,得到其最优发酵条件为:红茶糖水糖度16°Bx,红茶菌发酵时间48 h,葡萄酒酵母接种量20%,红茶菌液pH值4.5,葡萄酒酵母的发酵温度30℃和发酵时间8 d。

Kombucha wine was prepared with black tea syrup and fermented by Kombucha and wine yeast.Through single factor experiment and orthogonal experiment,the fermentation conditions of Kombucha wine were optimized.The optimum fermentation parameters were as follows：black tea syrup 16 °Bx,fermentation time 48 h,yeast inoculum 20％,pH 4.5,temperature 30 ℃ and time 8 d.