发酵条件对沙棘冰酒品质的影响  

Study on the impact of fermentation process to sea buckthorn icewine quality

作　　者：李树志 鲁长征 山永凯 刘洪智 任蓓蕾[1,2] 

机构地区：[1]青海清华博众生物技术有限公司,青海西宁810016 [2]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品与机械》2009年第4期128-130,155,共4页Food and Machinery

摘　　要：以沙棘汁为原料研究发酵工艺中各参数对沙棘冰酒品质的影响。通过L9(34)正交试验,得出制备沙棘冰酒的最佳发酵工艺参数为:发酵温度24℃,酵母接种量3%(V/V,106个/mL),pH 3.6,发酵时间20 d。在此条件下,沙棘冰酒的色泽、组织状态、滋味、口感均较理想,适合企业规模化生产。The sea buckthorn juice was used as raw material, and the fermentation process parameters of ice sea buckthorn wine were studied, including color, organization, smell and taste. Through erthogonal experiment, the best fermentation process parameters of ice sea buckthorn wine could be gotten：fermentation temperature 24℃, yeast inoculum 3% （V/V, 106/mL）, pH 3. 6, fermentation time 20 d. Under these conditions, the ice sea buckthorn wine had better color, organization, smell, taste and suitable for large-scale production.

关 键 词：沙棘汁 发酵 沙棘冰酒 最佳工艺 

分 类 号：TS261.7[轻工技术与工程—发酵工程]