蜂蜜菊芋酒发酵工艺的研究

Research on Fermentation Techniques of Honey Helianthus tuberosus Wine

以菊芋为主要原料,蜂蜜补充糖源,对蜂蜜菊芋酒发酵条件进行研究。结果表明,三种不同加糖方式中,采用初始糖度20%(还原糖含量184.2 g·L^(-1)),糖度降为10%(还原糖含量92.90 g·L^(-1))后蜂蜜补糖至15%(还原糖含量146.3 g·L^(-1))的加糖方式进行酒精发酵,可明显提高酒体酒精度,降低残糖量;主发酵结束后酒精度为14.4%(V/V),还原糖含量降至8.00 g·L^(-1)。筛选出蜂蜜菊芋酒的发酵条件为:酵母菌接种量0.8 g·L^(-1),发酵温度26℃,初始p H 4,装液量70%,在此发酵条件下,酒体酒精度为14.0%(V/V),还原糖含量10.4 g·L^(-1),总酸含量6.90 g·L^(-1),按此工艺得到蜂蜜菊芋酒色泽金黄,香气浓郁,口感柔和。

Taking Helianthus tuberosus as the main raw material and honey as supplementary sugar,the fermentation techniques of honey Helianthus tuberosus wine were investigated.The results showed that,the optimal adding sugar method during fermentation process was as follows： the initial sugar content was 20%（reducing sugar content was 184.2 g·L^（-1））,the sugar content was adjusted to 15%（reducing sugar content was 146.3 g·L^（-1）） by adding honey when it reduced to 10%（reducing sugar content was 92.90 g·L^（-1））,which could obviously improve the alcohol degree and reduce the sugar content,and the final alcohol content could reach to l4.4%（V/V）,the reducing sugar content could reduce to 8.00 g·L^（-1）.The optimum fermentation conditions were： the inoculation amount 0.8 g·L^（-1）,fermentation temperature 26 ℃,the initial p H 4,and loading volume 70%.Under the conditions,the alcohol content of wine was l4.0%（V/V）,the reducing sugar content was 10.4 g·L^（-1）,and the total acidity was 6.90 g·L^（-1）.And the honey Helianthus tuberosus wine produced had golden color,rich aroma and soft taste.