黑莓发酵白兰地原料酒研究  

Fermentation process of blackberry into brandy material wine

作　　者：张龙[1] 马辉[1] 邓娜娜[1] 王行[1] 严蕊[1] 马永昆[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国酿造》2012年第4期182-185,共4页China Brewing

基　　金：江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：以黑莓为原料,研究黑莓白兰地原料酒发酵工艺。从4种酵母中筛选出AWRI 796酵母作为黑莓白兰地原料酒发酵用酵母,其起酵时间短,发酵平稳、彻底且产酒率高,原料酒香气协调,黑莓酒发酵香气典型。通过正交试验优化发酵工艺参数,当发酵温度为14℃,酵母接种量为0.40g/L,发酵液中(NH4)2HPO4添加量为0.5g/L时黑莓白兰地原料酒中甲醇和杂醇油含量最低,分别为422.62mg/L,130.54mg/L。Blackberry fruit was used to produce brandy material wine in this study.The yeast strain,AWRI 796,was screened from four different others to finish the fermentation process of the material wine,as it needed shorter time to start fermentation and made the process more steady.The strain AWRI 796,made the fermentation more thorough and the wine obtained had a pleasing blackberry wine flavor,with alcohol content higher than the others.Orthogonal experiment was used to obtain the optimal fermentation condition.Methanol and fusel oil content of the material wine were lowest at 422.62mg/L and 130.54mg/L respectively,when fermentation condition was 14℃,yeast inoculation amount 0.40g/L,and（NH4）2HPO4 0.5g/L.

关 键 词：黑莓 白兰地 杂醇油 甲醇 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]