梨果酒酵母发酵条件的研究

Optimization of Fermentation Conditions of Pear Wine

以鸭梨为材料,通过液态发酵法进行梨果酒发酵,采用单因素和正交试验相结合的方法研究了梨果酒酵母的发酵条件.分析讨论了温度、pH值和接种量对梨果酒酵母发酵的影响,最终确定了发酵温度梨果酒酵母发酵的最佳条件,发酵温度28℃,pH值为4.5,接种量为0.002 g/200 mL.在此发酵条件下发酵8天得到的酒精含量为6.90%vol.

The fermentation conditions of pear wine yeast were studied by single factor and orthogonal test,using Yali pear as material and liquid fermentation method.The effects of temperature,pH value and inoculation amount on the fermentation of pear wine yeast were analyzed and discussed.The optimum fermentation temperature was determined.The fermentation temperature was 28 C,the pH value was 4.5,and the inoculation amount was 0.002 g/200 mL.Under this fermentation condition,the alcoholic content was 6.90%Vol after 8 days fermentation.