丁岙杨梅果酒发酵工艺的优化

Study on the processing technology of Ding'ao myrica rubra wine

以温州丁岙杨梅为原料,采用单因素试验和BoxBenhnken响应面设计优化杨梅果酒的发酵工艺条件。重点探讨果浆含量、发酵时间、发酵温度、果汁含糖量及酵母添加量对杨梅果酒发酵效果的影响。结果表明,丁岙杨梅果酒最佳工艺参数为:果浆含量50%,发酵时间5d,发酵温度27℃,果汁含糖量18.6%,酵母培养液添加量5.36%。该条件下制得的杨梅果酒较好地保持了丁岙杨梅特有的风味和色泽,酒体澄清透明,口感清新。

Taking Ding＇ao myrica rubra as materials, the process pa rameters of wine were optimized by single factor test and Box Benhnken response surface design. juice content, fermentation time, The effects were studied, such as fermentation temperature, sugar content and yeast adding amount. The results showed the optimal parameters that the juice content was 50%, fermentation time 5 d, fermentation temperature 29 ℃, sugar content 18. 9% and yeast adding amount 5. 15%, the myrica rubra wine has a unique aroma and color, the wine is clear and transparent, refreshing taste.