湘西野生刺梨果酒加工工艺优化

以湖南湘西地区野生刺梨为原料,对刺梨酒酿造中果汁护色、超声波辅助酶解浸提和发酵工艺条件进行优化。单因素和正交试验结果表明,刺梨最佳护色条件是用质量分数0.1%VC与0.2%柠檬酸复合液浸泡20min;超声波辅助复合酶浸提果汁最佳条件为果胶酶与纤维素酶两种复合酶总量为0.15%、配比为1:2、酶解温度50℃、酶解时间40min、酶解pH4.5;果酒发酵最佳工艺为接种3%活化干酵母条件下、发酵初始糖度18°Bx、初始pH4.5,于28℃条件下保温10d,酒体浓郁清香,色泽棕红透明,风格突出。

枸杞果酒发酵工艺研究

以枸杞干果为原料,经浸泡打浆后加入适量蜂蜜,利用葡 萄酒酵母在控温发酵条件下所生产的发酵型果酒,不仅 使枸杞和蜂蜜的特点充分得以结合,而且营养丰富、典型 性突出,是一种风味独特的新型果酒。

果酒加工工艺学课程教学方法及教学手段的改革研究

文章论述了果酒加工工艺学课程的特点,着重论述了该课程在教学内容、教学方法及考核方式上的改革措施。目的是使学生的学习兴趣增强,提高课程教学效率,为学生毕业后从事果酒加工教学、科研和参加生产管理奠定基础。

无籽刺梨果酒酿制工艺优化初探

为有效避免"果贱伤农"现象发生,促进无籽刺梨产业健康发展,开展无籽刺梨果酒酿制工艺优化研究,分别进行了全果发酵、无籽刺梨果汁发酵、无籽刺梨汁渣混合发酵等3个处理,采用高效液相色谱法(HPLC)对乙醇、丙三醇、乙酸、乳酸、丁二酸、柠檬酸等次生代谢产物进行了定量测定,经感官指标对3个处理的发酵产品进行了综合分析。结果表明,除乙醇产量外,无籽刺梨汁渣混合发酵,丙三醇(4.75 g/L)、乙酸(0.52 g/L)、乳酸(0.18 g/L)、丁二酸(0.55 g/L)、柠檬酸(2.06 g/L)含量均高于全果发酵、无籽刺梨果汁发酵,说明采用汁渣混合发酵,其产品品质在理化性质上明显优于全果发酵、无籽刺梨果汁发酵。无籽刺梨汁渣混合发酵的无籽刺梨果酒经陈酿后,具有和谐的无籽刺梨果香,陈酿的橡木香,醇和的酒香,幽雅浓郁;口味醇和、甘洌、沁润、细腻、丰满、绵柔,在感官上优于全果发酵、无籽刺梨果汁发酵等处理。说明汁渣混合发酵能有效浸出无籽刺梨有效成分,从而达到最佳发酵效果,对提高产品品质具有重要意义。

对蓝莓果酒发酵工艺及抗氧化活性评价的思考

蓝莓果实具有软化血管、强心、增强免疫等作用,它的保健作用主要是由于果实中含有酚类和花青素物质。将蓝莓制成果酒,能有效利用蓝莓的营养成分及活性成分。本文主要围绕蓝莓果酒发酵工艺分析、蓝莓果酒抗氧化活性研究两方面展开讨论,详细分析了影响蓝莓果酒发酵情况的相关因素,并探讨了蓝莓果酒的抗氧化活性,以期充分发挥蓝莓果实的保健作用。

灵芝柿子酒酿造工艺研发

为研发1种灵芝柿子酒,以赤灵芝和磨盘柿为试验材料,设置各处理开展酿造试验,因素水平包括酒石酸用量(0、250、500、750 mg·kg^(-1))、糖度(21%、24%、27%、30%)、发酵时间(10、15、20、25 d)、发酵温度(20℃、25℃、室温)、灵芝用量(0、2.5、5.0、7.5 g·kg^(-1)),通过测定总SO_(2)含量、甲醇含量、酒精度、残糖量、pH、灵芝三萜含量等指标,探索不同酿造条件对灵芝柿子酒品质的影响。结果显示,灵芝柿子酒的最佳发酵工艺为酒石酸用量500 mg·kg^(-1)、糖度24%、发酵时间15 d、发酵温度25℃、灵芝用量5.0 g·kg^(-1)。本试验结果可为其他果酒的酿造工艺研发提供参考。

Study on Brewing Technology of Apple Brandy

[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.

Optimization of Blueberry Wine Fermentation Process

Blueberry was used as material for the optimization of fermentation process of fruit wine through single factor and orthogonal experiments with the contents of alcohol,total sugar,total acid and anthocyanin as indicators.The best recipe was concluded as follows:in combination with 19°Bx initial sugar level,0.35%yeast innoculation and 55 mg/L sodium metabisulfte,main fermentation was performed at room temperature for 8 d in summer,the alcohol content of the obtained blueberry fruit wine was 13%(volume fraction),the total sugar content was 2.54%,the total acid was 0.15 mol/L,the final anthocyanin content was 145.62 mg/L after its gradual decrease with the extension of brewing time;post-fermentation was carried out at 20℃for 20 d.Finally,sensory evaluation showed that the blueberry wine is clear and transparent in bright purple-red color,and enjoyable for its rich aroma,full mouthfeel,moderate sweet and sour taste.