树莓果酒酿造工艺研究  

Fermentation technology of raspberry wine

作　　者：王丽娟[1] 王明力[1] 徐若阳[1] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003

出　　处：《中国酿造》2010年第9期160-163,共4页China Brewing

基　　金：贵州省科技支撑社会发展攻关项目(黔科合SZ字[2009]3010)

摘　　要：以树莓为主要原料,葡萄酒活性干酵母为发酵菌种,采用液态深层发酵技术酿造树莓果酒。采用正交优化试验优选出树莓果酒最佳发酵工艺参数:果胶酶用量120mg/L,亚硫酸氢钠添加量为150 mg/L,调糖至170g/L,酵母接种量为7%,置于28℃的恒温培养箱中发酵6d左右,所得的树莓果酒酒精度为12.8%vol,色泽红色,澄清透亮,酒质醇和浓郁,果香酒香清新怡人。Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation. With orthogonal experiments, the optimal processing parameters of raspberry wine brewing were determined as follows. The addition amounts of pectinase, NaHSO3 and sugar were 120 mg/L, 150 mg/L and 170 g/L, respectively. The yeast inoculum was 7%. Six days were needed for raspberry wine making at 28℃ in homoeothermic incubator. The final alcohol degree of raspberry wine was 12.8%. The raspberry wine was red, transparent, fruitful and mellow with fresh raspberry flavor.

关 键 词：树莓 果酒 发酵 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]