青州银瓜干型酒酵母的筛选及发酵工艺研究  

Screening of Yeast Strains for the Production of Qingzhou Melon Dry Wine and Study of Its Fermentation Techniques

作　　者：高清山[1] 陶银华[1] 赵立增[1] 

机构地区：[1]潍坊工程职业学院,山东青州262500

出　　处：《酿酒科技》2013年第10期13-15,共3页Liquor-Making Science & Technology

基　　金：潍坊市科学技术发展计划项目;项目合同编号:20121368

摘　　要：以青州银瓜为原料,以山楂汁为调酸剂,采用比较研究的方法,对3种酿酒酵母进行试验,确定了银瓜干酒的最佳酿造酵母为安琪酵母818。对银瓜干酒酿造工艺中的主要影响因素pH值、SO2添加量、发酵温度、接种量进行优化研究,确定了银瓜干酒的酿造工艺流程和工艺参数。结果表明,影响酒度的主次因素依次为酸度、发酵温度、接种量、SO2添加量;最佳发酵工艺组合为pH3.5、主发酵温度为26℃、酵母接种量为10%、SO2添加量为80 mg/L。Three yeast strains were used respectively for the production of Qingzhou melon dry wine with hawthorn juice used as acid-regulating a- gent, and their effects were compared, finally, Angel yeast 818 was determined as the best yeast strain. The main factors influencing the fermenta- tion of Qingzhou melon dry wine included pH values, the addition level of SO2, fermenting temperature, and inoculating quantity in decreasing se- quences and the optimum fermenting parameters were determined as follows： pH value was 3.5, the addition level of SO2 WAS 80 mg/L, chief fermentation temperature was at 26 ℃, and yeast inoculating quantity was 10 %.

关 键 词：银瓜干型酒 酵母 筛选 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]