苦荞石斛叶复合发酵酒的工艺优化

Process Optimization of Compound Fermented Wine of Dendrobium Leaves and Buckwheat

以苦荞和铁皮石斛叶为主要原料,以酒精度和总酸含量为指标,通过单因素试验及正交试验优化苦荞石斛叶发酵酒的生产工艺。结果表明,其最优发酵条件为发酵时间9 d,接种量1.5%,发酵温度32℃,白砂糖添加量18%。在此工艺条件下制得的苦荞石斛叶复合发酵酒香气宜人,酸度适中,总酸为8.8%,酒精度为7.8%Vol。

Using buckwheat and Dendrobium leaves as the main raw materials,with alcohol content and total acid content as indicators,the production process of fermented wine of Dendrobium leaves and buckwheat was optimized by single factor experiments and orthogonal experiments.The results showed that the optimal fermentation conditions were fermentation time of 9 d,inoculation volume 1.5%,fermentation temperature 32℃,and sugar addition volume 18%.Tartary buckwheat and Dendrobium leaves fermented wine prepared under this technological conditions had pleasant aroma,moderate acidity,and total acidity was 8.8%,alcoholity was 7.8% Vol.