葡萄冰酒干酵母R2发酵冰荔枝酒工艺条件的优化  

Optimization on the fermentation conditions of ice lichi wine fermented by dry yeast R2

作　　者：钟秋平[1] 黄盼盼[1] 赵新河[1] 

机构地区：[1]海南大学食品学院,海南儋州571737

出　　处：《中国酿造》2008年第5期95-98,共4页China Brewing

基　　金：原华南热带农业大学科技基金项目(Rnd0620)

摘　　要：以冻藏荔枝经低温榨取或低温浓缩后的荔枝汁为原料,利用葡萄冰酒干酵母R2发酵酿制冰荔枝酒,研究了发酵温度、接种量、SO2添加量、起始糖和酸含量、硫酸铵添加量等因素对发酵的影响。通过正交试验确定了冰荔枝酒最佳的发酵条件为发酵温度10℃、SO2添加量100mg/L、起始糖度330g/L、硫酸铵添加量600mg/L、起始酸含量为7.7g/L、接种量为375mg/L。可生产酒精体积分数为10%～12%的冰荔枝酒,产品呈金黄色,清亮透明,果香浓郁,丰满醇厚,甜润爽口,具有较好的类似于葡萄冰酒的品质。In this paper, ice lichi wine was produced by dry yeast R2 using concentrated lichi juice as material prepared at low temperature. The effects of fermentation conditions, including fermentation temperature, inoculum size, SO2 concentration, and initiation sugar, acid and sulfate of ammonia concentration, on quality of ice lichi wine were examined by applying orthogonal experiment. The results showed that the optimum fermentation conditions were： temperature 10℃, SO2 100 mg/L, initiation sugar concentration 330mg/L, sulfate of ammonia concentration 600 mg/L, initiation acid concentration 7.7 g/L and the inoculum 375 mg/L. By applying the optimal parameters, the alcohol content of wine reached 10%-12%. The obtained ice lichi wine had good qualities, golden-bright color, and tasted fresh, clean and sour.

关 键 词：冰荔枝酒 发酵 工艺条件 

分 类 号：TS262.7[轻工技术与工程—发酵工程]