芦荟保健果酒发酵工艺的研究  

Study on Fermentation Techniques of Aloe Wine

作　　者：刘殿锋[1] 吴春昊[1] 郭培军[1] 王洪习[1] 赵俊杰[1] 陶令霞[1] 

机构地区：[1]濮阳职业技术学院生物工程与农业经济系,河南濮阳457000

出　　处：《北方园艺》2010年第10期204-206,共3页Northern Horticulture

基　　金：河南省教育厅科技攻关计划资助项目(2010C550004)

摘　　要：以芦荟汁、葡萄酒酵母、蔗糖为原料,通过单因素试验和正交试验,探索了芦荟保健果酒的发酵工艺。结果表明:当以产品的酒精度为衡量指标时,发酵工艺条件的最佳组合为主发酵温度22℃,干酵母接种量0.5 g/L,蔗糖添加量27%;当以产品感官品质为衡量指标时,最佳组合为主发酵温度24℃,干酵母接种量0.3 g/L,蔗糖添加量27%。芦荟保健果酒不但酒体醇厚、风味优雅,而且营养丰富、养生益颜。This research tried to explore the production process of high-quality aloe wine through individual factor experiment and orthogonal experimen with the materials such as aloe juice, wine grape yeast and sugar. The optimum technical conditions, based on the alcohol content of aloe wine, were summed up as follows by orthogonal experiments：chief fermentation temperature at 22℃, inoculation of 0. 5 g/L yeast and the initial sugar content as 27%. The optimum technical conditions, based on sensory evaluation, were summed up as follows：chief fermentation temperature at 24℃, inoculation of 0. 3 g/L yeast and the initial sugar content as 27%. The wine had not only elegant flavor and full-bodied liquor taste, but also high nutritive value and health function.

关 键 词：芦荟 芦荟酒 发酵工艺 正交实验 

分 类 号：S682.19[农业科学—观赏园艺]