添加肠膜明串珠菌后的苹果酒苹果酸乳酸发酵工艺优化研究  

Optimization of Malo-lactic Fermentation Parameters of Cider after the Addition of Leuconostoc mesenteroides WZ30-2

作　　者：林西[1] 吕兆林[2] 姚永红[1] 任美玲[1] 张柏林[1] 

机构地区：[1]北京林业大学生物学院,北京100083 [2]北京林业大学分析测试中心,北京100083

出　　处：《酿酒科技》2011年第3期17-20,23,共5页Liquor-Making Science & Technology

基　　金：国家林业局948项目"苹果酒规模化发酵工艺新技术引进"(项目编号:2008-4-79)

摘　　要：以苹果酒风味的柔和指数为指标,对添加肠膜明串珠菌后的苹果酒苹果酸乳酸发酵(MLF)工艺条件进行优化。结果表明,发酵温度、pH和肠膜明串珠菌接种量等因素会影响MLF后的苹果酒柔和指数;采用二次正交回归旋转实验确定了苹果酒MLF的适宜工艺参数为:发酵温度21.78℃,pH 3.53,肠膜明串珠菌接种量4.65%(v/v),按该工艺生产柔和指数从2.73提高到3.54,苹果酒的风味得到了明显改善。Softness index which could directly reflect cider flavor was used for the optimization of MLF parameters in cider-making after the addition of Leuconostoc mesenteroides WZ30-2. The results showed that fermentation temperature, pH value and inoculation size of Leuconostoc mesenteroides WZ30-2 were the main factors influencing softness index of cider. The optimized MLF parameters were summed up as follows through orthogonal rotatable experiments： fermentation temperature at 21.8 C, pH value was 3.53, and inoculation size of Leuconostoc me senteroides WZ30-2 was 4.65 %（v/v）. Under the above conditions, the softness index of cider was increased from 2.73 to 3.54, and cider flavor got improved evidently.

关 键 词：苹果酒 苹果酸乳酸发酵(MLF) 肠膜明串珠菌 柔和指数 

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]