苹果酒中高级醇生成的研究  

Study on formation of higher alcohol during cider fermentation

作　　者：宫英振[1] 梁双波[1] 王颉[2] 

机构地区：[1]河北省农林科学院谷子研究所,石家庄050031 [2]河北农业大学食品科技学院,保定071001

出　　处：《食品科技》2005年第5期63-66,共4页Food Science and Technology

摘　　要：通过单因子试验及正交试验,研究苹果酒酿造过程中苹果汁初始pH值、发酵温度、酵母接种量、加(NH4)2H PO4量等不同因素对高级醇生成的影响。研究发现,外加氮源、较低的pH及发酵温度对高级醇的生成都有很好的抑制作用,确定在实验条件下,高级醇生成量最低的酿造工艺:发酵温度20℃、酵母接种量为0.10%、加(NH4)2H PO4量为200m g/kg、苹果汁初始pH值为3.3。We carried out a series of experiments about the formation of higher alcohols in the course of fermentation of cider. The process condition was optimized by single-factor and orthogonal experiments, and the results were statistically analyzed. In signal-factor experiment, the effects of such factors as fermentation temperature, amount of inoculation, amount of addition of (NH4)2HPO4 and pH of apple juice on the formation of higher alcohols were studied. Results showed that the addition of nitrogen in apple juice had a great impact on the formation of higher alcohol, as well as, the lower pH of apple juice, the lower fermentation temperature and properly higher amount of yeasts inoculation. The optimum process conditions were fermentation temperature 20℃, dry yeast 0.10%, (NH4)2HPO4 200mg/kg, pH of apple juice 3.3.

关 键 词：苹果酒 高级醇 比色分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]