桑葚果酒主发酵温度控制对产品质量的影响

Effects of Temperature-Controlled Chief Fermentation on the Quality of Mulberry Wine

桑葚鲜果的货架期较短,但其理化指标非常适合酿造发酵型果酒。本实验尝试在桑葚酒的主发酵过程中温度控制发酵速率的方法提高桑葚发酵酒质量,并以感官评分系统来评价其质量。研究结果表明,在发酵后期,一定范围提高温度,有助于主发酵彻底完成,一定程度上避免了主发酵结束时残糖含量过高的现象;在整个发酵过程中利用温度控制发酵速率的方法可有效提高产品整体质量。

The shelf period of fresh mulberry is very short, but its physiochemical indexes are quite suitable for the production of fer- mented wine. In this study, we tried to improve the quality of mulberry wine （wine quality assessed by sensory scoring system） by regulating the temperature in chief fermentation process. The research results suggested that, proper temperature rise in late fermenta- tion stage was beneficial to thorough completion of chief fermentation and could effectively avoid excessive residual sugar content at the end of chief fermentation. Appropriate control of the temperature in the fermentation process could effectively improve the overall quality of mulberry wine.