莲雾果酒的发酵工艺研究  

Study on Fermentation Technique of Syzygium samarangense Wine

作　　者：李宏杨[1] 邢增通[1] 柯用春[1] 任红[1] 邢军 

机构地区：[1]三亚市南繁科学技术研究院,海南三亚572000 [2]三亚南鹿实业有限公司,海南三亚572000

出　　处：《现代食品科技》2013年第3期609-611,530,共4页Modern Food Science and Technology

基　　金：三亚市专项科研试制项目(2012KS17)

摘　　要：为了推动莲雾加工业的发展，研究了莲雾果酒的发酵工艺。母接种量0．6g／L，初始pH值3．5，发酵温度21～25℃，发酵时间14d。通过考察多个因素对发酵效果的影响，确定最佳工艺为：酵试制的莲雾果酒浅黄色，澄清透明，有一定的莲雾果香和酒香，爽口，风格独特。In order to promote the development of the Syzygium samarangense processing industry, Syzygium samarangense wine fermentation process was researched. By examining a number of factors affect the fermentation effect, the best fermentation process was determined： yeast inoculum concentration of 0.6 g/L, initial pH 3.5, fermentation temperature 21-25℃ and fermentation time of 14 days. Trial Syzygium samarangense wine was yellow, clear and transparent. In addition, it showed a certain amount of Syzygium samarangense fruity bouquet, refreshing and unique style.

关 键 词：莲雾 果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]