酵母菌和乳酸芽孢杆菌发酵佛手果酒工艺

Optimization of Fermentation Technology of Bergamot Wine by Saccharomyces cerevisiae and Lactic Acid-Producing Bacillus sp. DU-106

为进一步提升佛手的价值,通过正交试验,优化确定了酿酒酵母171和乳酸芽孢杆菌DU-106复合发酵制备佛手果酒的工艺。结果表明:复合发酵佛手果酒的最优发酵条件为接种量0.30%,发酵温度25℃,发酵初始糖度20%,发酵时间7 d,最佳工艺条件下的佛手果酒呈淡黄色, pH为3.67,总酸为0.55 g/L,可溶性固形物含量为4.30%,酒精度4.23%vol,感官评定为85.4分,具有佛手果酒的独特风格。

In order to further enhance the value of bergamot, the present study optimized fermentation conditions of bergamot wine by the fermentation of Saccharomyces cerevisiae 171 and lactic acid-producing Bacillus sp. DU-106 via orthogonal experiment. The results showed that the optimal fermentation conditions of bergamot wine were as follows: 0.30% of inoculation, 25 ℃ of fermentation temperature, 20% of initial sugar content, and 7 d of fermentation time. Under the optimum conditions, the fermented bergamot wine was pale yellow with a pH of 3.67, a total acid of 0.55 g/L, a soluble solid content of 4.30%, a alcohol content of 4.23%vol, and a sensory rating of 85.4 points. It possessed the unique flavor of bergamot wine.