桑椹酒发酵工艺的研究

Research on Mulberry Wine Fermentation Technology

该文研究了桑椹酿酒的工艺和发酵过程中糖、酒精与酸的变化,同时研究了酵母接种量和发酵容器顶隙度对于桑椹酒发酵的影响。研究结果表明,桑椹适宜酿酒,发酵过程中接种量明显影响桑椹酒发酵的起酵时间,而对糖、酒精、酸度的变化影响不大;发酵容器的顶隙度仅对产酸有影响。

The changes of sugar, alcohol and acid were investigated during the wine fermentation. The effect of the inoculum of yeast and the top-space of fermentor on the wine fermentation was also studied. The result showed that mulberry could be used for making a high quality fruit wine. The inoculum of yeast affected the starting time of mulberry wine fermentation, whereas it did not affect the changes of sugar, alcohol and acid significantly; the top-space of fermentor only affected the acid production, and had no significant effect on the changes of other compositions.