菠萝酒酿造工艺研究  

Optimizing the Brewing Technology of Pineapple Wine

作　　者：陈文学[1,2] 胡月英[2] 林俊芳[1] 李从发[2,3] 

机构地区：[1]华南农业大学食品学院,广东广州510640 [2]海南大学食品学院,海南海口570028 [3]中国热带农业科学院,海南儋州571737

出　　处：《食品科学》2010年第19期259-262,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04)

摘　　要：以菠萝为主要原料,研究菠萝酒的酿造工艺,测试活性干酵母D254在菠萝酒发酵过程中酒精体积分数、总糖及密度的变化,并采用二次回归通用旋转组合设计进行发酵工艺的主要参数优化。优化结果表明,D254的最佳发酵方案为:糖含量219.8g/L、pH3.5、温度19.8℃,感官评分为91.5。The production technology of pineapple wine using active dry yeast D254 as the fermentation starter was optimized by quadratic general rotary unitized design. The changes of alcohol concentration,total sugar content and density were tested during 17-day fermentation. The optimal conditions for the fermentation of active dry yeast D254 were：initial sugar content 219.8 g/L; pH 3.5; and fermentation temperature 19.8 ℃ and that the maximum sensory score of pineapple wine under these conditions was up to 91.5.

关 键 词：菠萝酒 活性干酵母 性能测试 二次通用旋转组合试验设计 

分 类 号：TS261.42[轻工技术与工程—发酵工程]