不同发酵条件对草莓果酒品质的影响  

Effect of Different Fermentation Factors on the Quality of Strawberry Wine

作　　者：遆卫国[1] 邓清仙[2] 

机构地区：[1]山西师范大学生命科学学院,山西临汾041004 [2]山西师范大学后勤管理处,山西临汾041004

出　　处：《食品研究与开发》2011年第9期109-112,共4页Food Research and Development

摘　　要：以新鲜草莓为原料,将草莓经过预处理之后,用果胶酶酶解提取草莓汁,然后将草莓汁的糖浓度调到18%,对其进行发酵酿酒。通过单因素试验研究主发酵温度、酿酒酵母添加量、偏重亚硫酸钾添加量对草莓果酒品质的影响,在此基础上通过正交试验确定了草莓果酒的最佳加工工艺参数。试验结果表明:发酵温度、酵母添加量和偏重亚硫酸钾添加量都能影响果酒的感官品质,其中发酵温度的影响最为显著。通过正交试验可知,在草莓汁中添加0.06%酿酒酵母0,.004%偏重亚硫酸钾,在温度为20℃的条件下发酵7d可得到果香浓郁、色泽金黄、澄清透明的草莓果酒。Fresh strawberries as the raw materials were pretrested and extracted by enzymolysis with pectinase.Alcoholic fermentation was beginning when the concentration of the sugar was 18 %.The experiment have studied the effect of different fermentation factors on the quality of strawberry wine,which included the amount of yeast and emphasis on sub-potassium,fermentation temperature.Then the optimal parameters of processing technology of strawberry wine were determined through orthogonal experiment on the basis of single factor experiment.The results showed that： fermentation temperature,the amount of yeast and emphasis on sub-potassium have influence on the quality of strawberry wine.Fermentation temperature was the main factor among them.The optimal fermentation conditions were： yeast 0.06 %,emphasis on sub-potassium 0.004 % and temperature 20 ℃ for 7 d.The strawberry wine,produced in this condition,has rich fruit aroma,golden color,and isclarify and transparent.

关 键 词：草莓 草莓果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]