金秋梨干酒发酵工艺优化研究  

Optimization of Fermentation Techniques of Autumn Pear Dry Wine

作　　者：严红光[1,2] 张文华[1] 屈晓清[2] 陈江华[3] 王明[2] 

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]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10期75-78,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)共同资助;安徽省国际科技合作项目(10080703030)资助

摘　　要：研究了金秋梨干酒发酵工艺。确定了最佳的工艺条件:温度25℃,添加120 mg/kg果胶酶、硫酸铵(0.4%),菌种接种量5%,二氧化硫浓度80 mg/L,pH值4.1,发酵时间7 d,该条件下发酵,酒精度为7.5%vol。获得的成品酒呈金黄色,具有金秋梨自然色泽和浓郁的金秋梨果实天然香气,口味纯正、透明清澈、营养丰富。The fermenation techniques of autumn pear dry wine were investigated and the optimum technical conditions were summed up as follows： fermenation temperature was at 25 ℃,120 mg/kg pectinase and 0.4 % ammonium sulfate was added,the inoculation quantity of yeast was 5 %,the concentration of sulfur dioxide was 80 mg/L,pHvalue was 4.1,and fermentation time was 7 d.Under the above conditions,alcohol content of the produced wine was 7.5 %vol,and the wine was golden yellow in color,and clear and transparent with strong autumn pear aroma and pure taste.

关 键 词：发酵酒 金秋梨 干酒 发酵工艺 优化 

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]