野生红心果果酒生产工艺的研究  

Fermentation technology of wild Psidium guajava wine

作　　者：李敏杰[1,2] 熊亚[1,2,3] 

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,四川攀枝花617000 [3]四川农业大学资环学院,四川雅安625014

出　　处：《中国酿造》2011年第7期186-188,共3页China Brewing

基　　金：攀枝花市市级应用技术研究与开发资金项目(2009TX-3(5))

摘　　要：以野生红心果为原料,生产红心果果酒,并使用复合澄清剂对其澄清。利用正交试验方案对红心果果酒发酵过程中的主要影响因子进行分析,最佳发酵工艺为果汁添加70mg/kg果胶酶,发酵装液量70%,SO2添加量70mg/kg,酵母用量为0.7%,发酵温度为24℃。在此最佳条件下,果酒酒精度可达7.8%vol。红心果果酒最佳复合澄清剂为硅藻土1.2%和明胶0.2%。Wine was prepared using wild Psidium guajava as raw material and raw product was clarified with compound clarificant. Influencing factors on fermentation were studied with orthogonal test optimum technological parameters were as follows： addition of pectinase 70mg/kg, filling volume of liquid 70%, addition of SO2 70mg/kg, addition of yeast 0.7% and fermentation temperature 24℃. Under the optimal conditions, alcohol content of wine reached 7.8%vol and the optimal clarificant is the mixture of 1.2% diatomite and 0.2% gelatin.

关 键 词：红心果果酒 正交试验 发酵工艺 复合澄清剂 

分 类 号：TS262.7[轻工技术与工程—发酵工程]