刺梨干型全汁果酒加工技术研究  

Study on Processing Techniques of Rosa Roxburghii Tratt Dry Wine

作　　者：谭书明[1] 申世轩[2] 丁筑红[2] 

机构地区：[1]贵州大学化学工程学院,贵州贵阳550003 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《酿酒科技》2006年第8期21-23,共3页Liquor-Making Science & Technology

基　　金：贵州省"十.五"科技攻关课题;黔科合2004NGY003

摘　　要：本研究筛选出一株适宜刺梨全汁发酵的优良酵母菌株DV10,该酵母菌株发酵力强、抗逆性强,不但可提高产品酒度、降低残糖,而且可以通过调节pH值和增加SO2浓度等环境条件来控制杂菌污染;该菌株的应用可解决刺梨全汁发酵困难、产品残糖含量高、酒度低的技术难题;确定了合理的发酵条件和加工工艺参数,结果表明,添加适量植酸(PA)可促进发酵,缩短主发酵时间1/3左右;采用壳聚糖和皂土澄清效果良好;微波催陈可明显缩短陈酿时间。A quality yeast strain DV10 with strong fermenting power was screened in the research. The swain could be used not only to increase product alcoholicity and reduce residual sugar content but also to control miscellaneous bacteria contamination through the regulation of environmental conditions such as pH value and SOs concentration etc. The application of such strain could settle the problems of the difficulty in rosa roxburghii tratt juice fermentation, high residual sugar content and low alcohol content. Besides, the optimum fermentation conditions and processing technical parameters were summed up in the research. The results suggested that the addition of adequate quantity of phytic acid could advance fermentation and shorten about 1/3 fermentation time. In addition, the use ofchitosan and bentonite had satisfactory clarification effects and aging time could be significantly shortened by microwave.

关 键 词：果酒 刺梨干型果酒 加工技术 发酵 

分 类 号：TS262[轻工技术与工程—发酵工程]