坠玉灯笼果果酒优化工艺研究

Technical Optimization of Cape Gooseberry Wine

以灯笼果为原料,研究了糖化液添加量、初始p H值、主发酵温度及固化酵母接种量对灯笼果果酒酒精度和感官品质的影响。正交试验结果表明,灯笼果果酒最佳发酵条件为:主发酵温度为23℃,糖化液添加量为16%,初始p H值3.5,酵母用量为1.4 g/L。影响灯笼果果酒酒精度及感官品质的主要因素为主发酵温度和糖化液添加量。

Cape gooseberry fruit was used as materials to produce Cape gooseberry wine. The effects of the adding level of saccharifying liq-uid, initial pH value, immobilized yeast inoculating amount and chief fermentation temperature on alcohol content and sensory quality of Cape gooseberry wine were investigated. The optimum fermentation conditions were summed up by orthogonal experiments as follows：chief fermen-tation temperature was at 23℃, the adding level of saccharifying liquid was 16%, initial pH value was 3.5, and the inoculating amount of im-mobilized yeast was 1.4 g/L. The main factors influencing alcohol content and sensory quality of Cape gooseberry wine were chief fermenta-tion temperature and the adding level of saccharifying liquid.