石榴果酒发酵工艺的优化  被引量:4

Optimization of fermentation process of pomegranate wine

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作  者:李晋丽[1] 杨伟[2] 伊芳 聂芸[1] 王敏丽[1] 王晓燕[1] 丁之恩[1] 

机构地区:[1]安徽农业大学,安徽食品安全检验与分析省级实验室,安徽合肥230036 [2]中南林业科技大学,湖南长沙410004 [3]安徽省阜阳市产品质量监督检验所,安徽阜阳236000

出  处:《经济林研究》2011年第1期99-104,共6页Non-wood Forest Research

基  金:国家自然基金项目部分内容(30571520)

摘  要:为给石榴果酒发酵工艺的优化提供理论依据,以含籽石榴果浆为原料,采用单因素和正交试验,对石榴果酒发酵工艺进行研究。试验结果表明,石榴果酒最佳发酵条件为:发酵温度26℃、酵母接种量6%和SO2用量70 mg/L;该条件下石榴果酒的酒精度为10.3%,总黄酮含量为65.85 mg/L。另外,以去籽、含籽和含籽并带1/3果皮的3种石榴汁分别进行发酵试验,结果表明:果酒酒精度最高是含籽石榴汁发酵组,达10.2%;发酵果酒总黄酮含量最高的是带1/3果皮的含籽石榴汁组,达到716.4 mg/L。In order to provide theoretical basis for optimizing fermentation process of pomegranate wine,taking pomegranate juice with seed as raw materials,the fermentation process of pomegranate wine was optimized by single factor and orthogonal tests.the results showed that the best fermentation conditions were 26 ℃ of fermentation temperature,70 mg/L of yeast inoculation amount and 6% of SO2 content,respectively.The alcohol content was 10.3%,and flavonoids content was 65.85 mg/L under the conditions.The three kinds of the pomegranate wines were produced with materials with seeds,without seeds and with seeds and 1/3 peel under the best fermentation conditions.The highest alcohol content in wine was 10.2%,which was produced by pomegranate juice with seeds.The highest flavonoids content was 716.4 mg/L,which was produced by pomegranate juice with 1/3 peel and seeds.

关 键 词:石榴果酒 发酵工艺 酒精度 总黄酮含量 

分 类 号:TS262.7[轻工技术与工程—发酵工程]

 

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