固定化酵母酿造脐橙果酒的工艺研究

Study on Brewing Technology of Navel Orange Fruit Wine by Immobilized Yeast

以脐橙为原料,对游离酵母和固定化酵母发酵制备脐橙果酒进行对比试验分析,并采用单因素试验和正交试验对固定化酵母发酵的初始糖度、酵母菌用量、发酵温度进行了工艺优化,最后对固定化酵母细胞重复利用进行了初步研究。结果表明:固定化酵母比游离酵母发酵速度快,酒精产生量多;固定化酵母发酵制备脐橙果酒的最佳工艺条件为:初始糖度16%,酵母菌用量0.6%,发酵温度24℃,在此条件下发酵6d后得到果香浓郁、色泽金黄、澄清透明、酒精度为9.0%vol的优质脐橙果酒;固定化酵母可以重复利用,经3次重复发酵后果酒的酒精度仍能达到6.4%vol。

Using navel oranges as the major raw material ,free yeast and immobilized yeast were used respectively in the experimental production of navel orange wine .The brewing conditions for the ini‐tial sugar content ,yeast dosage and temperature were optimized with immobilized yeast fermentation by using single‐factor test and orthogonal experiments .Finally ,the preliminary study on the continu‐ous fermentation of immobilized yeast was carried out .Results showed that immobilized yeast led to quicker fermentation than free yeast and also had high fermenting alcohol content .The optimum tech‐nical conditions for immobilized yeast fermentation were as the following :initial sugar concentration was 16% ,the yeast dosage is 0 .6% ,and the temperature is 24 ℃ .The alcohol content of navel or‐ange wine amounted to 9 .0% vol under the optimum conditions after 6 days of fermentation with fruity flavor ,golden‐yellow color and good clarification level .Immobilized yeast could be reused for fermentation ,and the alcohol content of wine could still reach 6 .4% vol for 3 times of fermentation .