发酵南瓜酒酿造工艺  

THE BREWING TECHNOLOGY OF PUMPKIN FERMENTED WINE

作　　者：黄丹[1] 钟世荣[1] 刘达玉[1] 严芳[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《食品研究与开发》2009年第11期96-99,共4页Food Research and Development

基　　金：四川省自贡市科技局重点研究项目(07GC013)

摘　　要：以南瓜为原料的发酵酒酿造工艺。通过单因素试验考察不同的酵母接种量、初始糖度、初始pH值、主发酵温度对发酵南瓜酒酒精含量的影响,再以酒精度、总糖度、澄清度、色泽、滋气味等因素的综合评分为依据,通过正交试验对酿造工艺进行优化,结果表明:在酵母接种量6%,初始糖度22%,初始pH值3.5,发酵温度21℃工艺条件下,所得发酵南瓜酒品质较佳。The brewing technology of fermented wine from pumpkin was studied. The effect of yeast inoculum, initial sugar level, initial pH and main fermentation temperature on alcohol content of the pumpkin fermented wine were discussed by single factor experiments. According to the comprehensive score of alcohol degree, total sugar content, clarity degree, color, taste and odor, the brewing technology was ultrasonic by orthogon experiment. The results showed that yeast inoculum 6 %, initial sugar level 22 %, initial pH 3.5 and main fermentation temperature 21℃.Under these conditions, high quality pumpkin fermented wine was produced.

关 键 词：南瓜酒 南瓜 酿造工艺 

分 类 号：TS261.42[轻工技术与工程—发酵工程]