冷破碎红富士苹果浆发酵低度苹果酒工艺优化

Optimization of Fermentation Process of Low Alcohol Degree Cider with Cold Crushing Red Fuji Apple Pulp

以冷破碎红富士苹果浆为原料发酵制备低度苹果酒,通过分析不同酵母发酵周期的糖度、酒精度、pH和总酸筛选酵母菌株;在此基础上采用单因素与响应面试验以优化发酵工艺,确定冷破碎苹果浆发酵酒的最佳条件,通过分析酒品指标,与苹果清汁发酵酒的品质进行对比。结果表明,冷破碎苹果浆发酵酒的最佳工艺参数为:SY酵母发酵的初始糖度18%、酵母接种量0.1 g/L、发酵温度20℃;苹果浆发酵酒的残糖(7.5±0.46 g/L)、酒精度(7.8±0.1%)分别与苹果清汁发酵酒的残糖(7.3±0.31 g/L)、酒精度(8.0%±0.1%)差异不显著;苹果浆发酵酒的总酚(74.99±1.23 mg/100 mL)和有机酸(5.33±0.01 g/L)等成分含量高于苹果汁发酵酒(总酚47.5±2.2 mg/100 mL,有机酸5.01±0.03 g/L)。该结果可供苹果酒实际生产借鉴,也为苹果加工产业多元化发展提供思路。

Cold crashing apple pulp of red Fuji was used as raw materials to ferment and prepare the low degree cider.The fermentation strain was selected through the analysis of sugar content,alcohol content,pH and total acid in different yeast fermentation cycles.The single factor and response surface analysis were used to optimize the fermentation process to determine the best conditions for cold crashing apple pulp fermented cider,and the quality was compared with that of apple juice fermented cider by analyzing the cider indexes.The results showed that the optimal fermented parameters were initial sugar content 18%,SY yeast inoculation 0.1 g/L,and temperature 20℃.The residual sugar(7.5±0.46 g/L)and alcohol content(7.8±0.1%)of fermented apple pulp cider were compared with the residual sugar(7.3±0.31 g/L)and alcohol content(8.0%±0.1%)of fermented apple juice cider,and the difference was not significant.The contents of total phenols(74.99±1.23 mg/100 mL)and organic acids(5.33±0.01 g/L)in apple pulp fermented cider were higher than those in apple juice fermented cider(total phenols 47.5±2.2 mg/100 mL,organic acids 5.01±0.03 g/L).This research results could be used as reference for the cider production,and provide ideas for the apple processing industry to drive the diversified development.