沙棘冰酒发酵工艺研究

Study on Permentation Technology of Sea-buckthorn Ice Wine

以沙棘汁为原料,通过单因素试验和响应面分析,研究料液比、发酵温度、初始糖度、酵母添加量对沙棘冰酒发酵的影响,并对冰酒进行澄清试验。结果表明,冰酒发酵最佳条件为料液比2∶1,发酵温度24℃,初始糖度27°Bx,酵母添加量0.03%,在此工艺条件下,发酵成的冰酒酒精度为12.5%Vol,感官评分为96分。分析澄清剂对沙棘冰酒稳定性影响。结果表明,在25℃下,澄清剂最佳添加条件为明胶添加量1%和壳聚糖添加量2%,此时沙棘冰酒的澄清度和稳定性最好。

In this experiment,taking sea-buckthorn juice as raw material,the effects of ratio of material to liquid,temperature,initial sugar content and yeast addition on the fermentation of sea-buckthorn ice wine were considered by single factor test and response surface analysis,and the ice wine was clarified.The results showed that the optimum conditions for the fermentation of ice wine were as follows:the ratio of material to liquid was 2∶1,the temperature was 24℃,the initial sugar content was 27°Bx,and the yeast addition was 0.03%.Under this process condition,the fermented ice wine had an alcohol content of 12.5%Vol,sensory score was 96 points.The effect of clarifying agent on the stability of sea-buckthorn ice wine was analyzed.The results showed that the optimum conditions for the addition of clarifying agent at 25℃were as 1%gelatin addition and 2%chitosan addition.The clarity and stability of sea-buckthorn ice wine at this time the best.