新疆赛买提杏发酵杏酒工艺条件的研究  

Study on the Fermentation Conditions of Xinjiang Saimaiti Apricot Wine

作　　者：傅力[1] 周晓明 阎文梅[1] 马国芳[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041 [2]新疆农业科学研究院园艺所,新疆乌鲁木齐830091

出　　处：《酿酒科技》2011年第7期88-91,共4页Liquor-Making Science & Technology

基　　金：国家"十二五"科技支撑计划项目(2011BAD27B02-04);新疆维吾尔自治区科技计划项目(编号:200931101-5)

摘　　要：以新疆赛买提杏为原料,研究发酵方式、杏水比、初始pH值、初始含糖量、发酵温度、接种量、SO2添加量对赛买提杏酒发酵的影响。测定了发酵过程中发酵速率的变化以及发酵后酒体的理化指标与感官指标。结果表明,澄清杏汁发酵为最佳方式,最佳发酵条件为杏水比1∶0.4,初始pH4.0,初始含糖量380 g/L,发酵温度20℃,接种量1%,SO2添加量80 mg/L。发酵杏酒呈麦秆黄色、澄清透明,有悦人的杏果香及醇香,酒体柔和丰满,典型性强。Xinjiang Saimaiti apricot was used as raw material to produce apricot wine.The factors influencing the fermentation of apricot wine including fermentation methods,the ratio of apricot and water,initial pH value,initial sugar content,fermentation temperature,inoculating quantity,the addition level of SO2 were investigated.The change of fermentation rate and the physiochemical indexes and sensory indexes of wine body after the fermentation were measured.The results indicated that the clarified apricot was the best choice for the fermentation and the optimum fermentation conditions were summed up as follows： the ratio of apricot and water was 1∶0.4,initial pH value was 4.0,initial sugar content was 380 g/L,fermentation temperature was at 20 ℃,and inoculating quantity was 1 %,and the addition level of SO2 was 80 mg/L.Under the above conditions,the produced apricot wine was clear and transparent,golden yellow in color,with enjoyable apricot aroma and soft and full wine body.

关 键 词：果酒 赛买提杏 发酵 杏酒 工艺条件 

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]