自制活性干酵母发酵菠萝果酒适宜条件探讨  

Study on suitable condition on fermentation of pineapple wine with self-made active dry yeast

作　　者：王玲[1] 尚云青[2] 匡钰 张美欣[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]云南中医学院,云南昆明650500 [3]云南省德宏热带作物科学研究所,云南德宏678600

出　　处：《食品工业科技》2013年第2期294-298,共5页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2009B020415003)

摘　　要：以自制菠萝果酒活性干酵母对菠萝果汁进行发酵生产菠萝果酒。采用单因素实验结合响应面法对菠萝果酒发酵工艺条件进行优化。选取初始糖度、发酵温度、发酵液pH、接种量为影响因子,以酒精度为响应值,在单因素实验的基础上,应用二次回归旋转组合设计来进行发酵条件的优化,运用SAS RSREG程序对各个实验点响应值进行回归分析。结果表明,温度33.7℃、pH5.6、初始糖度20.5%、接种量5.5%为最优发酵条件,在此条件下发酵的菠萝果酒的酒度为8.7%,且酒香纯正,果香浓郁。Pineapple wine was produced through the fermentation of pineapple juice witch using self -made active dry yeast. Single factor test and response surface methodology were used to optimize the process condition on the fermentation.The optimization of fermentation condition used the initial brix,the fermentation temperature,the pH of fermentative liquid and the inoculums amount as impact factor.Alcohol was used as response. The quadratic regression rotational combinatorial design was applied on the basis of single factor test. The programme of SAS RSREG was used to performed regression analysis of different test point response. The results showed that temperature 33.7℃ ,pH5.6,initial sugar content 20.5% and inoculums amount 5.5% were the best fermentative condition. Under the best condition,the alcohol of the pineapple wine was 8.7%. The wine was pure and fruity.

关 键 词：自制活性干酵母 菠萝果酒 响应面法 发酵条件优化 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]