飘梨营养配制酒的发酵工艺优化研究

Study on Optimization of Fermentation Process of Floating-pear Formulated Wine

飘梨营养配制酒以四川泸州优质大曲酒为酒基,以泸州方山特产的飘梨为主要原料,经发酵浸提而成。本试验通过单因素和正交实验得到飘梨营养酒的主发酵最佳工艺条件:初始糖度15%、接种量15%、发酵时间6 d,主发酵温度28℃;经此发酵并经调配后制得的飘梨营养配制酒色泽清彻明亮、香气馥郁芬芳,口感饱满柔和,舒爽适口,回味悠长。

Floating-pear formulated wine was based on quality Luzhou flavor liquor and fermented and extract-ed with floating-pear as main material which was the specialty of Luzhou Fangshan. Through single factor and orthogonal experiments, the optimum processing conditions for floating-pear nutrient wine were determined:initial sugar content was 15%, inoculation amount was 15%, main fermentation time was 6 days, main fermen-tation temprature was 28℃;the features of the floating-pear nutrition wine after the fermentation and the de-ployment were as follows: color was clear and bright、aroma was rich fragrant, taste full、soft、comfortable and palatable, and long aftertaste.