欧李果酒主发酵工艺条件的研究  

Study on Main Fermentation Processing Condition of Chinese Dwarf Cherry Wine

作　　者：梁文珍[1] 

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《安徽农业科学》2011年第14期8615-8616,8621,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨酿造欧李果酒的主发酵工艺条件。[方法]以欧李果汁为主要原料,以活性干酵母为菌种,通过单因子试验和正交试验对欧李果酒的主发酵工艺进行研究。[结果]主发酵最佳工艺条件为活性干酵母添加量0.1%,SO2添加量5060 mg/L,发酵温度23℃。[结论]在最佳条件下发酵产生的果酒酒度最高,口味纯正柔和、果香浓郁、色泽鲜亮、营养丰富,具有典型的果香和酒香。该工艺值得重点推广。[Objective] The purpose was to study the production conditions for main fermentation of Chinese dwarf cherry wine.[Method] Main fermentation processing of Chinese dwarf cherry wine was studied through single factor trial and orthogonal design tria1 and Chinese dwarf cherry juice as material and active dry yeast as bacteria.[Result] Inoculum 0.1%,SO2concentration 50-60 mg/L and fermentation temperature 23 ℃ were the optimal fermentation condition.[Conclusion] Chinese dwarf cherry wine produced in the optimal fermentation condition had some characteristics of higher alcohol degree,orthodox and soft taste,sweet smell,bright color and rich nutrition.It had typical fruit aroma.The technology wine aroma and was worth for emphasized popularizing

关 键 词：欧李 果酒 发酵工艺 

分 类 号：S37[农业科学—农产品加工]