梨酒酿造工艺研究  

Brewing Technology of Pear Wine

作　　者：刘传凤[1] 彭其安[1] 唐国武[1] 

机构地区：[1]武汉纺织大学环境工程学院,武汉430073

出　　处：《湖北农业科学》2013年第9期2119-2122,共4页Hubei Agricultural Sciences

基　　金：湖北省教育厅中青年项目(20121707)

摘　　要：以鲜梨为原料酿造梨酒,采用正交试验优化发酵工艺条件,并考察了不同澄清剂和稳定剂对梨酒的影响。结果表明,优化的发酵工艺条件为活性干酵母接种量0.2 g/L、初始总糖量220 g/L、SO2添加量100 mg/L、发酵时间9 d;10 mL/L牛奶或0.34 ml/L蛋清或10 mg/L壳聚糖配合0.4 g/L皂土作澄清剂澄清效果较好;10 mg/L壳聚糖作副澄清剂时添加5 g/L葡萄糖作稳定剂对酒体的稳定效果较好。Pear wine was prepared with fresh pears as raw material, the fermentation conditions were optimized by orthogonal test, and the effects of different clarifying agent and stabilizer on the pear wine were investigated. The results showed that the optimum fermentation conditions were, active yeast inoculation dose, 0.2 g/L; content of total sugar at the beginning of fermentation, 220g/L; SO2 addition dose, 100 mg/L; and fermentation time, 9 d. The clarification effect of l0 mL/L milk or 0.34 ml/L egg white or 10 mg/L chitosan with 0.4 g/L bentonite was good; and the stability of wine was better when using 10 mg/L chitosan ＋ 0.4 g/L bentonite as clarifying agent and 5 g/L glucose as stabilizer.

关 键 词：梨酒 酿造工艺 澄清 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]