桑椹果酒发酵工艺条件的研究  

Study on fermentation processing of mulberry fruit wine

作　　者：蒋立文[1] 李娟[1] 呙亚波[1] 曾豪[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品科技》2008年第2期24-28,共5页Food Science and Technology

摘　　要：以成熟桑椹果浆为主要原料,以酵母1308作为菌种发酵,研究酿制桑椹果酒的发酵工艺条件和澄清方式。结果表明:采用果浆为原料,酵母用量为8%,发酵温度为28℃,发酵前调糖至180 g/L,发酵中SO2添加量控制在75mg/L,发酵4d后酒精度可达12%(v/v),可用0.6%皂土直接澄清处理。产品符合相关标准。Fermentation conditions, including fermentation processing, clarification of mulberry fruit wine were studied with mulberry pulps as material with yeast 1308. The results showed that alochol content 12% （v/v） was obtained after 4 d fermentation of inoculating 8%, temperature 28℃, sugar content 180 g/L, SO2 75 mg/L, 0.6% diatomite for clarification. The production suits for corresponding standards.

关 键 词：桑椹 果酒 发酵工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]