天然野生山丁果果酒发酵工艺的研究  

Studies on the process fermentation of wild shanding fruit

作　　者：刘月华[1] 周兆梅 

机构地区：[1]东北电力大学化学工程学院,吉林吉林132012 [2]辽宁省食品工业研究所,辽宁沈阳110036

出　　处：《中国酿造》2012年第4期191-194,共4页China Brewing

摘　　要：以野生山丁果为原料,葡萄酒活性干酵母为发酵菌种,研究山丁果果酒发酵工艺。考察果汁初始糖度、酵母接种量、发酵温度和果汁初始pH值等因素对山丁果果酒各项指标的影响,并在此基础上进行了优化试验,得到野生山丁果果酒发酵最佳工艺条件:糖度18%、初始pH值为4.0、发酵温度24℃、酵母接种量0.4%。该工艺发酵的野生山丁果果酒酒体呈浅粉红色,清亮透明,具有新鲜山丁果清新的果香和醇厚协调的酒香,酒度12.5%、残糖1.45g/L、VC 380mg/L、酸度4.8g/L。Study on utilize wild shanding fruit as the raw material to produce fruit wine.Grape wine active dry yeast was used for fermentation.The effects of initial sugar content,inoculation concentration of yeast,fermentation temperature and initial pH value were investigated.Fermentation conditions were optimized by orthogonal test.The resulted optimum fermentation conditions were as the following： initial sugar content 18%,fermentation temperature 24℃,pH value 4.0,and inoculum concentration of dry yeast 0.4%.The produced wine was light pink,clear and transparent,fresh shanding fruit aroma,and had mellow and harmonious taste.Its alcohol content was 12.5%vol,the content of residual sugar was 1.45g/L,VC content was 380mg/L and the total acid was 4.8g/L.

关 键 词：野生山丁果 发酵工艺 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]