利用自选酵母酿造鸭梨酒  

The Production of Pear Wine by Self-selected Yeast

作　　者：袁丽[1] 高瑞昌[1] 郭雪霞[2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]农业部规划设计研究院,北京100125

出　　处：《酿酒科技》2011年第8期93-95,共3页Liquor-Making Science & Technology

摘　　要：利用自选产香酵母GY酿造鸭梨酒,应用正交试验对其酿造工艺进行了优化。结果表明,在鸭梨汁中添加50 mg/L的SO2既能抑制杂菌生长,又可以防止鸭梨汁的褐变;正交试验优化发酵条件为:温度25℃,接种量为1×107 cell/mL,初始pH值为4.0,该条件下发酵的鸭梨酒香气较突出,酒体较丰满,风味较好。Self-selected yeast GY was used to produce pear wine, and the optimum fermentation conditions were determined by orthogonal test as follows： the addition of 50 mg/L SO2 could not only inhibit the growth of sundry bacteria but also prevent the browning of pear juice, fermentation temperature was at 25 ℃, yeast inoculating quantity was 1 ×10^7cell/mL, and the initial pH value was 4.0. Under the above conditions, the produced pear wine had full wine body and good taste and enjoyable aroma.

关 键 词：鸭梨酒 酿造工艺 酵母菌 

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]