仙人掌果发酵酒的研制

Development of Cactus Fruit Fermented Wine

以三亚野生仙人掌果为原料,进行仙人掌果发酵酒的研制,通过单因素试验确定了初始糖度为24Brix、初始pH为3. 6、酵母接种量为0. 7%、发酵温度为25℃及发酵时间为7 d为仙人掌果发酵酒的最适参数,在此基础上进行正交试验,最终以感官评价为指标,得出最佳发酵条件,即:初始糖度为26Bx、酵母接种量为0. 7%、发酵温度为28℃、发酵时间为7 d,此条件下获得的产品酒呈紫色,澄清透亮、酒香浓郁、口感醇厚,酸甜适中,感官评分为85. 9分;酒精度为13. 2%vol、残糖量为3. 48 g/L、总酸为6. 12 g/L、游离二氧化硫为36. 9 mg/L,细菌总数为42 CFU/m L,大肠菌群未检出,各项理化指标和卫生指标均符合相关国家标准.

The wild cactus fruits from Sanya were taken as raw material to develop cactus fruit fermented wine. Through single factor experiment,the following factors were determined：initial sugar content is 24 Bx; initial pH,3. 6; yeast inoculation quantity,0. 7%; fermentation temperature,25℃; and fermentation time,7 d.Under the conditions,on the standard of sensory evaluation and through orthogonal experiment,the optimum conditions for the brewing of cactus fruit fermented wine were obtained：initial sugar content is 26 Bx; yeast inoculation quantity,0. 7%; fermentation temperature,28℃; fermentation time,7 d. The wine obtained under the brewing conditions is purple in color,clear in appearance,strong in fragrance,mellow in taste and moderate in sweet and sour,with a total sensory score of 85. 9,alcohol degree of 13. 2% vol,residual sugar content of 3. 48 g/L,total acid of 6. 12 g/L,free sulfur dioxide of 36. 9 mg/L,total number of bacteria of 42 CFU/m L,Escherichia coli of 0 CFU/m L. The physicochemical and microbial indexes are in accordance with the relevant national standards.