固定化酵母发酵木瓜-西番莲复合果酒工艺的研究  

Study of the Immobilized Yeast Fermentation Process of Papaya and Passion Fruit Compound Wine

作　　者：黄夏[1] 潘嫣丽[1] 农志荣[1] 黄卫萍[1] 黄友琴[1] 

机构地区：[1]广西农业职业技术学院食品工程系,广西南宁530007

出　　处：《安徽农业科学》2012年第21期11035-11037,11045,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究固定化酵母发酵木瓜-西番莲复合果酒的最佳工艺条件。[方法]以木瓜和西番莲果为原料,研究了初始加糖量、pH、固定化酵母接种量、发酵温度对木瓜-西番莲复合果酒残糖、酒精度和感官品质的影响。[结果]影响木瓜西番莲复合果酒发酵残糖、酒精度和感官品质的主要因素为复合果汁初始加糖量,最佳发酵条件为混合果汁起始糖度28%、pH 4.5、酵母接种量0.015%、发酵温度25℃。[结论]在最佳工艺条件下可获得色泽淡黄自然、拥有着和谐的果香与酒香、入口清爽、酒精含量约13.8%的木瓜-西番莲复合果酒。[Objective] To study the best conditions for the immobilized yeast fermentation of papaya and passion fruit compound wine.[Method] Papaya and passion fruit were used as raw material to study the effects of sugar content,pH,the amount of immobilized yeast and fermentation temperature on the contents of residual sugar and alcohol,as well as the sensory quality of papaya and passion fruit compound wine.[Result] The initial sugar content of papaya and passion fruit was the major factor influencing the residual sugar and alcohol content,as well as the sensory quality of the wine.The optimum fermentation conditions were 28% initial sugar content of mixed fruit juice,pH 4.5,0.015% amount of yeast with a fermentation temperature of 25 ℃.[Conclusion] Under the best conditions,the papaya and passion fruit compound wine with light yellow color,harmonious aroma of fruits and wine,fresh taste and 13.8% alcohol content was produced.

关 键 词：木瓜 西番莲 复合果酒 固定化酵母 

分 类 号：S661.6[农业科学—果树学]