低醇甘蔗果酒发酵工艺的研究

Fermentation technology of low-alcohol sugarcane wine

以新鲜甘蔗混合汁为原料,采用液态深层发酵法制备低醇甘蔗果酒,为甘蔗多元化产品开发提供参考。研究探讨了发酵工艺的酵母菌添加量、初始表观糖度和发酵温度对低醇甘蔗果酒发酵的影响,采用响应面分析法对发酵工艺进行优化,得到最佳发酵工艺条件为酵母菌添加量0.10%、初始表观糖度25.0%、发酵温度25.0℃,在此条件下发酵的甘蔗果酒酒精度为15.0%vol,总黄酮含量为0.019%,多酚含量为0.046%,单宁含量为0.066 mg/m L,酒体澄清透亮,具有甘蔗清香味,酒味较淡,滋味柔和。

The fresh mixed sugarcane juice was taken as the main materials to ferment the low-alcohol sugarcane wine using liquid submerged fermentation processing, which would be provided a technical reference for the new various ways of sugarcane deep production. In this study, the process parameters of fermentation temperature, adding yeast amount and initial apparent sugar degree were discussed and analyzed to discover the effects on fermentation of low-alcohol sugarcane wine, and the response surface analysis was used to optimize fermentation process parameters. The result showed that the optimum process parameters for the adding yeast amount was 0.10%, the initial apparent sugar degree was 25%, the fermentation temperature was 25 ℃. Under the above fermentation condition of sugarcane juice, the cane wine would be obtained with the low alcohol content of 15% vol, total flavonoids content of 0.091 g/L, polyphenol content of 0.046%, the tannin content of 0.066 mg/m L, it is also showed as clear and bright, a cane flavor, light and soft taste.