野生黑果腺肋花楸果酒酿造工艺研究

Study on Brewing Technology of Black Chokeberry Wine

采用新鲜的黑果腺肋花楸果实为发酵原料,考察了发酵温度、加糖量、活性酵母接种量、SO_2添加量对野生黑果腺肋花楸果酒加工工艺的影响.采用正交试验的实验设计方法对发酵工艺进行优化.结果表明其最佳条件发酵为:加糖量为20%,温度为27℃,SO_2添加量为40 mg/L,接种量为0.6 g/L.在此条件下进行实验,得到较为理想的黑果腺肋花楸果酒.

Using the fresh Black chokeberry as rawmaterial for fermentation,the effects of the fermentation temperature and sugar content,the activity of yeast inoculation quantity,SO_2 addition amount of wild raspberry wine processing effect.The optimization of fermentation process was optimized by orthogonal experiment.The results showed that the optimal conditions of fermentation were： the addition amount of sugar was 20%,the temperature was 27 ℃,SO_2 was 40 mg / L,and the inoculation amount was 0.6 g / L.Under these conditions,get the ideal raspberry wine.