苹果酒发酵工艺研究  

Study on the Optimizing Technique of Cider Fermentation

作　　者：魏永春[1] 苟斌全[1] 张志良[1,2] 

机构地区：[1]北京理工大学珠海学院化工与材料学院,广东珠海519085 [2]珠海天香苑食品有限公司,广东珠海519185

出　　处：《广东化工》2011年第1期32-34,共3页Guangdong Chemical Industry

摘　　要：使用新鲜苹果为主要原料,利用市面普遍销售的安琪酵母酿造苹果酒,选取接种量、初始pH、发酵温度等对影响苹果酒品质的3个关键因子,分别以苹果酒感官评分、酒精度和残糖量等3个质量指标,应用L9(34)正交试验设计优化了苹果酒发酵工艺条件,得到以下结论:100 g苹果加水50 mL粉碎过滤,加入酵母量为1.5 g,发酵温度为28℃,发酵时间为24 h,初始pH控制为直接加水,最终酿造出品质优良,酒液透亮,且具有浓郁香味的苹果酒,为优质苹果酒的研究和开发提供了理论依据。Fresh apples were used as the mare raw material to fcnncnt cider with the angel yeast. The key factors influencing the quality of cider such as inoculation quantity, initial pH and fermentation tcmpcrature were explored. Through monitoring sensory quality, alcohol concentration, residual sugar of cider during and after the fcrmentation. The optimal conditions of Cider fermentation were investigatcd by L9（34） orthogonal design. The conclusion can be summarized as follows： 100 g of apples wcrc fermented for 24 hours with t .5 g angel yeast, the fermentation temperature was 28 C and the initial pH was obtained by adding 50 mL water to the sample dircctly. The significance inspection shows that the results were good, which can offer certain theoretical foundation for the fermentation of high quality cider.

关 键 词：苹果酒 苹果 发酵条件 优化 

分 类 号：TS262.2[轻工技术与工程—发酵工程]