海红果果酒发酵工艺研究  

Fermentation of Haihongguo Wine

作　　者：李龙柱[1] 张富新[1] 贾润芳[1] 晏慧莉[1] 陈雪[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（创新版）（中）》2013年第1期16-19,44,共5页Farm Products Processing

基　　金：农业部公益性行业(农业)科研专项(201103038);陕西省农业科技攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10)

摘　　要：通过对海红果果汁发酵酒糖度、pH值和酒度的检测、分析,并对海红果果酒进行色泽、口感、香味的感观评价,研究海红果发酵酒的生产工艺,确定感观风味好的海红果果酒工艺条件。研究表明,发酵液糖度增加,酒度增大,发酵速率增大,但是过高糖度抑制酵母菌生长,酒度下降;发酵温度22.8℃比18.5℃更有益于酵母菌的生长;在7 d的发酵期中,酒度在发酵第3天到第5天增长速度较快,而后2 d速度变缓;当海红果果汁糖度为20%,总固形物含量为8%时获得的发酵酒具有最好的色泽、口感和香味。Based on analysis of the Haihongguo fruit juice fermented alcohol, pH and total sugar, and the sensory evaluation of Haihongguo fruit wine for color, taste and smell, the fermentation technology haihongguo fruit wine with good flavor is studied and determined. The resuh shows that the fermentation rate increases with alcohol increasing, but the high sugar can inhibit the growth of yeast; fermentation temperature 22.8 ℃is more benefit to growth of beneficial yeast than 18.5℃ ; in seven days fermentation period, the alcohol of fermentation in the third day to the fifth day is faster than two later days. The fermented wine has best color, taste and smell when haihongguo juice sugar and total solid content is 20% and 8%, respectively.

关 键 词：海红果 果酒 发酵 工艺 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]