槐花蜂蜜酒酿造工艺最佳条件的探讨

Discussion on the Optimal Technological Condition for Acacia Honey Wine Brewing

以槐花蜜为原料,通过单因素及正交实验设计,确定槐花蜂蜜酒的最佳发酵工艺参数:发酵菌种为安琪高活性干酵母BV818、起始糖度23%、接种量0.25%、起始p H4.00、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96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98.65%。蜂蜜酒蜜香纯正,风味良好。

Using acacia honey as raw material, through single factor and orthogonal experimental design, the optimal fermentation parameters for acacia honey wine were as follows： Angel＇s highly active dry yeast BV818 was used as fermentation strain; the initial sugar concentration was 23%; the inoculum size was 0.24%; the initial pH was 4.0; the fermentation temperature was 28℃. Under this optimized condition, the alcoholic degree of the product was 12.4%vol; sensory evaluation score was 96 points; quaternary chitosan dosage was 0.3g/L; the light transmittance of wine was 98.65% allowed to stand at room temperature for 36h. Honey pure and good flavor were emerged.