一种橄榄果酒的发酵工艺研究  

Fermentation Technology of Olive Wine

作　　者：赵翾[1] 李红良 钟协[1] 

机构地区：[1]仲恺农业工程学院,轻工食品学院,广州510225 [2]东莞市广益食品添加剂有限责任公司

出　　处：《食品工业》2011年第1期60-62,共3页The Food Industry

基　　金：云浮-仲恺科研基金项目(G2004207)

摘　　要：以新鲜橄榄为原料,榨汁后采用果酒酿造工艺进行发酵,获得具有橄榄独特风味的橄榄酒。考察了酵母接种量、初始糖度、初始pH值、发酵温度、SO2添加量对橄榄酒感官评价的影度21℃,酵母接种量7%,SO2添加量70 mg/L,初始pH值3.7,初始糖度18°Bx。Using fresh olives as the raw materials,the olive wine was produced by using the fermentation technology of wine.The yeast inoculums,the initial sugar content,initial pH,fermentation temperature and SO2 addition were studied.The optimum fermented technical conditions were determined by the orthogonal test.The results showed that the best olive wine fermentation conditions were as follows： fermentation temperature is 21℃,yeast inoculums 7%,SO2 dosage 70 mg/L,initial pH value of 3.7,the initial sugar content to 18 °Bx.

关 键 词：橄榄酒 发酵 优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]