陆生伊萨酵母生物降酸酿造树莓干型酒工艺研究  

Use Issatchenkia Terricola Brewing Technique of Raspberry Wine by Biological Acid-degradation

作　　者：隋韶奕[1] 张素敏[1] 文连奎[2] 王雪松[1] 

机构地区：[1]辽宁省果树科学研究所,辽宁营口115214 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2014年第10期51-54,共4页Food Research and Development

基　　金：辽宁省科技厅(20102223)

摘　　要：以红树莓为原料,利用陆生伊萨酵母(Issatchenkia Terricola)进行生物降酸酿造全汁树莓干型酒。通过正交试验得到了最佳生物降酸条件:陆生伊萨酵母接种量3%、酿酒酵母接种量0.08%、降酸温度为28℃、降酸时间为5 d。经发酵所得树莓干酒色泽为红宝石色,无明显悬浮物,口感圆润淳厚,带有典型的树莓果香及和谐的醇香,无异味。Research using the red raspberry as material and Issatchenkia Terricola as de-acidification yeast during brewing of pure juice wine, the following results were achieved or recorded. We came to a conclusion of the optimum acid-degradation condition by the single factor trial and orthogonal test： Issatchenkia Terricola inoculum size was 3 %, the Brewers yeast inoculum size was 0.08 %, the temperature of de-acidification was 28℃, and de-acidification time was 5 d. Product quality index of raspberry wine is as follow：its colour was ruby, with no obvious suspensions, The palate stable, with a typical aromas of raspberries and harmonious flavour.

关 键 词：陆生伊萨酵母 生物降酸 树莓干型酒 工艺研究 

分 类 号：TS262.7[轻工技术与工程—发酵工程]