柠檬和甘蔗汁混合发酵酿酒工艺研究  

Research on Mixed Fermentation of Lemon Juice and Sugarcane Juice

作　　者：郄志民[1] 蒲彪[1] 陈安均[1] 刘兴燕[1] 

机构地区：[1]四川农业大学食品系,四川雅安625014

出　　处：《酿酒科技》2007年第3期25-27,共3页Liquor-Making Science & Technology

基　　金：四川省教育厅自然科学科研项目。

摘　　要：本实验研究了柠檬汁和甘蔗汁混合发酵酿酒的加工工艺。首先对糖度、pH值、温度和接种量等对主发酵的影响作了单因素实验,初步确定4个因素对主发酵影响程度的主次顺序:糖度>pH值>温度>接种量,并且确定了每个因素的最适范围。最后,采用正交优化法筛选出最佳的发酵工艺参数组合。结果表明,最佳发酵工艺条件为糖度22%、pH3.6、温度17℃、接种量6%。The processing techniques of liquor-making by mixed fermentation of lemon juice and sugarcane juice were studied. Single factor experiments of the effects of sugar content, pH value, temperature and inoculation quantity on chief fermentation were carried out. The influencing degree of the four factors ranked in decreasing sequence as follows： sugar content〉pH value〉temperature〉inoculation quantity. Besides, the optimal range of each factor was determined in the research. Finally, the optimum fermentation conditions were determined through orthogonal experiments as follows： sugar content as 22 %, pH 3.6, temperature at 17℃, and inoculation quantity as 6 %.

关 键 词：发酵酒 甘蔗 柠檬 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]