混菌接种发酵柠檬甘蔗果酒工艺条件优化

Optimization of Fermentation Condition for Mixed Bacteria of Lemon-cane Wine

为了改善柠檬和甘蔗混合发酵果酒的风味与口感,研究生香活性干酵母和果酒专用酵母混合接种发酵对柠檬甘蔗果酒的影响。确定混菌接种发酵柠檬甘蔗果酒的最佳工艺条件为生香活性干酵母提前12 h接种、混菌接种量0.7 g/L、生香活性干酵母与果酒专用酵母接种比例1∶6(m/m)、柠檬汁和甘蔗汁混合比例1∶2(v/v),在此条件下,柠檬甘蔗果酒的酒精度为12.1%vol,感官评分为87分。该研究为柠檬甘蔗果酒的混菌发酵提供理论依据。

In order to improve the flavor and taste of the mixed fermented fruit wine of lemon and sugar cane,the effect of mixed inoculation fermentation of aroma-producing active yeast and alcohol active dry yeast for fruit wine on mixed fruit wine of lemon and sugar cane was studied.The results determined that the optimal process conditions for mixed bacteria inoculation for fermenting lemon and sugarcane wine were as follows:inoculation of aroma-producing active yeast 12 hours in advance,the inoculation amount of mixed bacteria was 0.7 g/L,and the inoculation ratio of aroma-producing active yeast and alcohol active dry yeast for fruit wine was 1∶6(m/m),lemon juice and sugar cane juice in a mixing ratio of 1∶2(v/v).Under this condition,the alcohol content of lemon and sugar cane wine is 12.1%vol,and the sensory score is 87.This study provides a theoretical basis for the mixed fermentation of lemon and sugarcane wine.