枣酒发酵工艺条件的研究  

Fermentation technology of jujube wine

作　　者：任琪[1] 寻华凤[1] 程江华[1] 丁之恩[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《中国酿造》2009年第5期167-170,共4页China Brewing

摘　　要：以徽州蜜枣的原料-尖枣为原料,采用正交试验确定枣酒发酵的最佳工艺条件。研究结果表明:枣酒发酵适宜料液比为1∶6,接种量为7%,以酵母粉为氮源,添加量为0.03%,SO2用量为80mg/L,发酵液pH值为3.5,25℃发酵7d,获得的枣酒VC含量为9.532mg/100g,酒精度为112.%vol。酒体呈透明的琥珀色,枣香浓郁,与酒香相调和,风味较好。Using tsim jujube as raw material, the optimal fermentation conditions were confirmed by orthogonal test. The results showed that the optimum conditions were as follows： material to liquid ratio 1： 6, inoculum 7% , 0.03% yeast extract as nitrogen source, sulfur dioxide 80mg/L, pH 3.5, fermentation temperature 25℃, fermentation time 7 d. Under above conditions, the vitamin C content and alcohol degree of jujube wine were 9.532 mg/100g and 11.2% （vol） , respectively. The jujube wine was transparent and amber with rich harmonious jujube aroma and good flavor.

关 键 词：尖枣 枣酒 发酵工艺 VC含量 

分 类 号：TS262.7[轻工技术与工程—发酵工程]