蜂蜜桑椹酒的发酵工艺研究  

Research on Fermentation Techniques of Honey-mulberry Wine

作　　者：陈娟[1] 杜木英[2] 杨蓉生[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041 [2]西南大学食品科学学院,重庆北碚400715

出　　处：《酿酒科技》2010年第8期74-78,共5页Liquor-Making Science & Technology

基　　金：国家2003年度三峡科技移民开发专项(2003EP090013)

摘　　要：发酵工艺是决定果酒质量的关键,对影响蜂蜜桑椹酒发酵进程和结果的因素进行研究。结果表明,采用原生质体融合菌株F6,主发酵阶段的适宜条件为初始糖度24%(还原糖220.4 g/L),初始pH 3.3～3.6,初始SO2浓度100～150 mg/L,接种量为5%～11%,装液量为60%～80%,发酵温度为24～25℃;后发酵阶段的适宜温度为10～15℃。Fermentation technology is the decisive factor to fruit wine quality.The factors influencing the fermentation of honey-mulberry wine were investigated.The results were as follows： protoplast fusant F6 was adopted,the optimum conditions for primary fermentation included the initial sugar concentration was 24 %（reducing sugar concentration was 220.4 g/L）,the initial pH value was 3.3～3.6,the initial SO2 concentration was 100～150 mg/L,inoculation quantity was 5 %～11 %,loading volume was 60 %～80 %,and fermentation temperature was at 24～25 ℃;Furthermore,the optimum temperature for secondary fermentation was at 10～15 ℃.

关 键 词：果酒 蜂蜜桑椹酒 发酵工艺 主发酵 后发酵 

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]