胡柚果酒酿造工艺优化

Brewing process optimization of Huyou fruit wine

以新鲜胡柚为原料酿造胡柚果酒,从酒精度、脱苦率等方面对酿造工艺进行分析。通过单因素和响应面试验优化酿造工艺条件。结果表明,胡柚果酒的最佳酿造工艺条件为柚苷酶添加量80 mg/L、发酵温度25℃、酵母接种量7%、SO_2添加量40 mg/L。该最佳工艺条件下酿造的胡柚果酒果香浓郁、醇和爽口、苦味适中,脱苦率达46.63%,酒精度为13.7%vol。

Using fresh Huyou as raw materials,the Huyou fruit wine was brewed,and the brewing process was analyzed from the aspects of alcohol content and debittering rate.Through single factor and response surface experiments,the brewing process conditions were optimized.The results indicated that the optimal brewing process conditions of the Huyou fruit wine were naringinase addition 80 mg/L,fermentation temperature 25℃,yeast inoculum 7%,SO2 addition 40 mg/L.The Huyou fruit wine brewed under the optimal brewing process conditions was fruity,mellow,refreshing and moderately bitter,with the debittering rate and alcohol content 46.63%and 13.7%vol,respectively.