果酒酵母粉辅以大曲酿造黄皮果酒工艺的研究  

Study on brewing technology of Clausena lansium fruit wine with wine yeast and da qu

作　　者：刘谋泉[1] 孔美兰[1] 张福平[1] 黄绵纯[1] 王宇星[1] 方雁慧[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品工业科技》2013年第8期201-204,209,共5页Science and Technology of Food Industry

基　　金：广东省重大科技专项项目(2010A080403004);广东省教育部产学研结合项目(2011B090400121);汕头市科技计划项目(汕文财文[2010480号);企业横向合作项目(韩合[2012161号)

摘　　要：以七、八成熟黄皮为原料,研究不同发酵工艺对黄皮果酒的影响。通过单因素实验、正交实验、感官品评和理化指标检测分析,确定其生产工艺为:黄皮破碎后,调节初始含糖量为18%,初始pH4.0,大曲和果酒酵母总接种量为1.0g/L,其中大曲和葡萄酒干酵母质量比为1∶2,发酵温度为35℃,发酵时间为9d;再经陈酿、澄清、除菌过滤得黄皮果酒。成品果酒酒体深黄色,口感醇厚,甘甜爽口,保持了黄皮果的特征香味,有独特的风味,其酒度为6～9%vol,总糖(g/L,以葡萄糖计)≤3,总酸(g/L,以柠檬酸计)为6.0～8.0。The effects of different fermentation technology on the quality of Clausena lansium fruit wine（produced by matured and Clausena lansium） were studied.The optimum production conditi-ions were determined by single factors and orthogonal experiments,sensory evaluation and physio-chemical indexes measurement. The results were as follows：after breaking of Clausena lansium,adapt initial amount of sugar to 18%,initial pH4.0, inoculation amount of yeast 1.0g/L,ratio of da qu and fruit wine yeast 1：2. Under the temperature 35℃, Clausena lansium fruit was fermented for 9d. Then,the fruit wine was further brewed through later fermentation, clarifying and sterilization.Under above conditions,the Clausena lansium fruit wine was produced in the color of dark yellow,liquor taste,pretty sweet,and had special coordinated fragrant smell of Clausena lansium fruit and maintained the merapeutic Values of the fruit. The fruit wine was found that alcohol content of persimmon wine reached 6-9%vol ,total amount of sugar（glucose） ≤〈 3g/L, total acid （citric acid）6.0-8.0g/L.

关 键 词：果酒 黄皮 大曲 果酒酵母 发酵 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]