青梅酒发酵工艺的优化

Optimization of Fermentation Process of Plum Wine

以成熟度适当的优质青梅为原料,用白砂糖调整青梅汁糖度,在料液比为1∶2,培养时间、温度相同的条件下,采用单因素试验进行青梅果酒发酵工艺优化,以酒精度、糖度和感官指标为考查参数,选出发酵能力强、酿造果酒品质良好的酵母为最优菌种.结果表明,以帝伯仕酵母D254为发酵菌种,接种量为1g/L,当青梅酒初始糖度为25%,发酵温度为28℃时,发酵过程稳定,发酵15 d后,将原酒置于20℃后发酵30 d,即获得口感可口且具有青梅特有清香的青梅酒.

With the appropriate maturity of green plum as the raw material,single factor experiment was used to optimize the fermentation process of green plum fruit wine under the conditions that the ratio of material to liquid was 1∶2,the same culture time and temperature. Sugar content and sensory index were the parameters,and the yeast with strong fermentation ability and good quality of brewing fruit wine were selected as the best strain. The results showed that the fermentation process was the best as follow:the fermentation strain was yeast D254,the inoculation amount 1 g/L,the initial sugar content of green plum wine 25% and the fermentation temperature 28 ℃. After 15 d of fermentation,the original wine was fermented at 20 ℃ for 30 d. Then the plum wine was delicious and had the green plum characteristic fragrance.