二氧化硫对菠萝酒发酵过程及品质的影响  

Impact of Sulfur Dioxide on Pineapple Liquor Fermentation Process and Quality

作　　者：王玲[1] 庞晓智[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524088

出　　处：《食品工业》2010年第4期38-40,共3页The Food Industry

基　　金：广东省科技计划项目(2009B020415003)资助

摘　　要：应用二氧化硫对发酵菠萝酒生产过程进行杀菌,以不同二氧化硫用量在不同时间内对菠萝果汁的杀菌效果进行比较,并对发酵所得的菠萝酒的理化指标包括二氧化硫残留进行分析。结果表明:采用100 mg/L的二氧化硫用量、8 h杀菌后,可以有效地控制菠萝果汁中的各种杂菌的生长,保证发酵的顺利进行。在此条件下发酵所得的成品酒澄清透明,酒香浓郁、果香愉悦,其中的各项理化指标符合国家发酵果酒的质量要求,二氧化硫残留低于国家安全标准。Using sulfur dioxide to sterilize the process of pineapple wine, we compared the sterilization result of pineapple juice by choosing different concentration of sulfur dioxide and different time, also we analyzed the physical, chemical index and sulfur dioxide residue in the pineapple wine which was achieved by the former fermentation. The result showed that： using sulfur dioxide with 100mg/L for 8h can effectively control the growth of all kinds of bacteria in pineapple juice and assure the fermentation go smoothly. The wine obtained in this condition has a transparent appearance and pleasant juice aroma. All physical, chemical index and sulfur dioxide residue in this wine can meet the national quality requirement on fermented fruit wine.

关 键 词：二氧化硫 菠萝酒 杀菌 安全性 

分 类 号：TS262[轻工技术与工程—发酵工程]