青梅果酒发酵工艺优化  

Optimization of Fermentation Process of Plum Fruit Wine

作　　者：李阿娜[1] 张伟伟[1] 王明[1] 盛侠[1] 丁之恩[1] 

机构地区：[1]安徽农业大学,安徽合肥230036

出　　处：《酿酒科技》2010年第2期91-96,共6页Liquor-Making Science & Technology

基　　金：国家自然基金("山核桃等经济林木生物活性成分及抗氧化特性研究"(30571520));安徽省高校"拔尖人才"项目

摘　　要：以青梅为原料,在料液比为1∶2的条件下,采用单因素试验和正交实验,进行青梅果酒人工发酵工艺优化。实验结果表明,青梅在1∶2的料液比条件下,酵母接种量为5%,氯化铵添加量为0.4%,果糖添加量为2.5%,果胶酶用量80 mg/kg,SO2用量80 mg/L,发酵液pH 3.5,28℃发酵,静止发酵7 d;青梅出酒率为260.1%,酒精度10.2%vol,黄酮类化合物含量达141.48 mg/L,成品酒呈浅黄色,具有青梅自然色泽和清新浓郁的青梅果实天然香气,口味纯正、透明清澈、总黄酮含量高、营养丰富。Plum was used as raw materials and the ratio of raw materials to solution was 1：2. Under the above conditions, the fermentation process of plum fruit wine were optimized by single factor test and orthogonal experiments and the best fermentation conditions were summed up as follows： 5 % yeast inoculation quantity, the addition level of ammonium chloride was 0.4 %, the addition level of levulose was 2.5 %, the use levels ofpectinase and sulfur dioxide were 80 mg/kg and 80 mg/L respectively, pH value of fermenting liquid was 3.5, fermentation temperature was at 28 ℃, and 7 d static fermentation. As a result, wine yield could reach 260.1% and wine alcoholicity was 10.2 %vol and flavonoids content was 141.48 mg/L. The product wine was light yellow in color with natural plum color and fresh plum aroma. Besides, it had pure taste and was clear and transparent with rich nutrition due to its high flavonoids content.

关 键 词：青梅酒 发酵工艺优化 出酒率 酒精度 黄酮含量 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]