空心李果酒的发酵工艺优化

Optimization of Fermentation Process for Prunus Salicina Fruit Wine

文章以空心李为原料,以酒精度和感官评价为指标,研究了发酵时间、初始pH、初始糖浓度、发酵温度、酵母添加量5个因素对果酒的影响。通过单因素和L_(9)(3^(4))正交实验,确定了空心李果酒的最佳发酵条件:发酵时间为7 d,初始pH为3.8,初始糖浓度为20%,发酵温度为24℃,酵母接种量为0.6%,制得的果酒的酒精度为10.8%vol,酒液呈棕色、澄清透明、口感醇厚、酸甜适宜。

The paper uses Prunus salicina as raw materials and uses alcohol content and sensory evaluation as indicators to study the effects of five factors on fruit wine,including fermentation time,initial pH,initial sugar concentration,fermentation temperature,and yeast addition.The optimal fermentation conditions for Prunus salicina fruit wine were determined through single factor and L_(9)(3^(4))orthogonal experiments.The fermentation time was 7 days;the initial pH was 3.8;the initial sugar concentration was 20%;the fermentation temperature was 26℃;the yeast inoculation amount was 0.6%,and the fruit wine produced had an alcohol content of 10.8%.The wine was brown in color,clear and transparent,with a mellow taste and suitable acidity and sweetness.