野生猕猴桃干酒酿造工艺研究  

Fermentation technology of kiwi fruit dry wine

作　　者：孙洪浩[1] 朱正军[1] 邓元海 张家庆[1] 徐国俊[1] 曹敬华[1] 陈茂彬[1] 

机构地区：[1]湖北工业大学生物工程学院,工业发酵湖北省协同创新中心,发酵工程教育部重点实验室,湖北武汉430068 [2]神农架绿源天然食品有限责任公司,湖北神农架442400

出　　处：《中国酿造》2014年第3期62-66,共5页China Brewing

基　　金：国科发农[2012]821号

摘　　要：以神农架野生猕猴桃为原料,研究猕猴桃干酒发酵工艺。通过单因素试验和响应面分析法,对发酵工艺进行优化。结果表明,猕猴桃干酒发酵最佳工艺参数为果胶酶用量80mg/L,SO2添加量为72mg/L,发酵基质初始pH3.5,活性干酵母接种量300mg/L,发酵温度25℃。该工艺酿造的野生猕猴桃干酒口感丰满,香气协调,维生素C含量高。Using wild kiwi fruit from Shennongjia as raw material, the fermentation technology of kiwifruit dry wine was studied. Through single factor experiment and response surface analysis, the optimal fermentation processing was optimized. Results indicated that the optimal fermentation parameters were as follows： pectinase 80 mg/L, SO2 addition 72 mg/L, initial pH 3.5, active yeast inoculum 300 mg/L, fermentation temperature 25℃. The wine produced was relatively prominent, transparent with fresh kiwi fruit aroma and harmonious taste with high vitamin C content.

关 键 词：野生猕猴桃 干型果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]