液态发酵生产峨眉山野生猕猴桃酒工艺探索  

Technology of kiwi wine with liquid fermentation

作　　者：王燕[1] 唐梅[1] 刘杨[1] 

机构地区：[1]乐山师范学院化学与生命科学学院,四川乐山614004

出　　处：《中国酿造》2010年第8期178-180,共3页China Brewing

基　　金：乐山市科技重点研究计划项目(09NZD009)

摘　　要：研究了新鲜菌种发酵生产峨眉山野生猕猴桃酒,并针对发酵料液的灭菌方法做了初步的探索比较,研究得新鲜菌种发酵生产峨眉山野生猕猴桃酒条件:发酵母液加白砂糖0.1g/mL,煮沸灭菌15min后每300mL接种活酵母菌种1环,加入0.01g/mLSO2在25℃进行发酵3d^4d,发酵结束,发酵液紫外灭菌后离心取上清液。发酵完成后果酒原酒酒精度为10%vol,总糖含量36.806μg/mL。This study focused on technology of kiwi wine production with liquid fermentation by active yeast and sterilization method of the product. The proper parameters were as follows： adding granulated sugar by 0.1 g/ml starter broth, adding one loop of yeasts in 300 ml liquid after boiling 15 min for sterilization, adding SO2 by 0.01 g/ml, and fermentation under 25℃ for 3-4 d. Clear supernatant would be obtained alter ultraviolet sterilization followed with centrifugation. Contents of alcohol and total sugar of the bulk wine were 10%vol and 36.806 μg/ml, respectively.

关 键 词：活菌 发酵 灭菌 峨眉山野生猕猴桃酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]