砀山梨酒发酵工艺的研究

Fermentation Process of Dangshan Pear Wine

以砀山梨为主要原料,经榨汁、护色、酶解后,酵母菌发酵后制成梨果酒。梨汁护色正交试验的最佳工艺组合为:偏重亚硫酸钾为0.03%、柠檬酸为0.03%和异抗坏血酸钠浓度为0.07%时护色效果最好。正交试验酒精发酵过程的最佳工艺组合为:初始糖度16%、酵母添加量为0.6%、发酵温度为27℃,发酵时间为7 d。采用本方法可酿制出颜色金黄、澄清透明、果香宜人、风味纯正、性质稳定、营养丰富的砀山梨果酒。

Dangshan pear was used as raw material, after juicing, color maintenance, enzymolysis, and yeast fermentation, Dangshan pear wine was finally produced. The best color maintenance conditions were determined through orthogonal experiments as follows： 0.03 % potassium sulfate, 0.07 % isoascorbic acid sodium, and 0.03 % citric acid. The best fermentation conditions were summed up by orthogonal experiments as follows： the initial sugar content was 16 %, the adding level of yeast was 0.6 %, fermentation tempera- ture was at 27 ℃, and fermentation time was 7 d. Under above conditions, the produced wine was golden yellow in color, clear and transparent, with pure taste, enjoyable aroma and rich nutrition.