黑加仑果酒酿酒酵母发酵性能研究  

Study on Fermentation Properties of Yeast for Blackcurrant Wine Production

作　　者：张秀玲[1] 江连洲[1] 孙佳平[1] 周春艳[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2008年第12期435-438,共4页Food Science

基　　金：浙江省"食品科学与工程"重中之重学科建设项目

摘　　要：黑加仑是北方寒带地区重要的浆果原料,其深加工具有重要的经济意义。但黑加仑果实本身含糖量偏低、含酸量较高,其自然发酵酒口感粗糙、酸涩味明显。为了生产出果香浓郁、酒质净爽、营养物质丰富、受消费者喜爱的高档黑加仑果酒,黑加仑发酵菌株的发酵性能就起着重要的作用。本实验对自行筛选的黑加仑果酒酿酒酵母的发酵性能进行研究,通过比较分析温度、初始糖度、初始酸度、接种量四个因素,得出黑加仑果酒适宜的发酵温度范围为20～30℃;适宜的发酵初始糖度范围为14～25°Bx;适宜的发酵初始酸度范围为12.0～22.0g/L;适宜的接种量范围为4%～12%(V/V)。Blackcurrant is a berry in the north frigid zone, which has the significant economy sense in its deep processing. However, blackcurrant itself has so lower content of sugar and higher content of acid that the blackcurrant wine produced by spontaneous fermentation is of crude taste and obvious acerbity. The fermentation performance of yeast plays a significant role in production of high quality blackcurrant wine which has thick fruit-perfume, fresh quality and affluent nutrients, and is well received by consumers.The fermentation properties of yeast for producing blackcurrant wine were studied based on four factors （temperature, original sugar degree, original acidity, inoculum size of yeast）. The results showed that the best conditions are： fermentation temperature 20 to 30 ℃, initial sugar degree 14 to 25°Bx, initial acidity 12.0 to 22.0 g/L and inoculum size 4% to 12%.

关 键 词：黑加仑果酒 酿酒酵母 发酵性能 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]