青梅果酒发酵工艺研究

Fermentation Technology of Greengage Wine

以青梅为原料,选取酵母接种量、料液比、初始糖度、初始pH值为影响因子,以酒精度和感官评分为评价指标,通过单因素试验以及正交试验,得到青梅果酒发酵最佳工艺条件:酵母接种量为0.3%,料液比为66%,初始糖度为20%,pH为4.0,发酵温度为26℃,在该条件下发酵7 d,得到酒精度为10.6%vol,色泽金黄、澄清透明、果香浓郁、口感清新、风格独特的青梅果酒。

Fresh greengages were used as raw materials to produce greengage wine.The yeast inoculation amount,the solid-liquid ratio,the initial sugar content and the initial pH value were selected as influencing factors,and the alcohol content and sensory scores were selected as evaluation indexes to optimize the fermentation technology of greengage wine through single factor tests and orthogonal tests.The optimum fermentation conditions were as follows:the yeast inoculation amount was 0.3%,the solid-liquid ratio was 66%,the initial sugar content was 20%,the initial pH value was 4.0,and the fermentation temperature was 26℃.After 7 days fermentation under the optimum conditions,the alcohol content of the greengage wine was 10.6%vol.The produced wine was golden in color and transparent,with rich fruit aroma,fresh taste and unique style.