自然发酵和活性干酵母发酵金秋梨酒研究  

Research on Autumn Pear Fruit Wine Fermented by Natural Fermentation or by Active Dry Yeast Fermentation

作　　者：严红光[1,2] 雷帮星[3] 刘伦沛[1] 陈江华[4] 

机构地区：[1]凯里学院环境与生命科学学院,贵州凯里556000 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]贵州大学贵州省生化工程中心,贵州贵阳550003 [4]安徽省农业科学院绿色食品加工研究所,安徽合肥230031

出　　处：《酿酒科技》2010年第9期61-64,共4页Liquor-Making Science & Technology

基　　金：贵州省教育厅自然科学研究基金(编号黔教科2007087);凯里学院自然科学研究基金(Z0803);安徽省国际科技合作项目(10080703030)资助

摘　　要：采用人工活性干酵母和自然发酵两种发酵方式发酵生产金秋梨酒。结果表明,采用安琪活性干酵母发酵,相比自然发酵,发酵期短2 d,发酵后残糖低24 g/L,酒精度高2.9%vol,感官评价较优,自然发酵方式成本较低。Autumn pear fi＇uit wine was produced by natural fermentation or by active dry yeast ferementation in the experiments. The results showed that the fermentation period by Angel active dry yeast was 2 d shorter compared with natural fermentation, the residual sugar content was 24 g/L lower, and the alcoholicity was 2.9 %vol higher. Besides, autumn pear fruit wine by active dry yeast fermentation had better sensory indexes. However, the cost of natural fermentation was comparatively lower.

关 键 词：果酒 金秋梨 发酵方式 活性干酵母 自然发酵 

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]