甜型黑加仑果酒酿造工艺的优化  

Optimization of the Fermenting Techniques of Sweet Blackcurrant Wine

作　　者：孙晓伟[1] 王强[1] 余晓斌[1] 

机构地区：[1]江南大学生物工程学院工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《酿酒科技》2015年第4期81-84,91,共5页Liquor-Making Science & Technology

摘　　要：以黑加仑浆果为主要原料,将传统酿造和发酵后二次加糖发酵工艺进行比较,确定二次加糖工艺酿造甜型果酒。通过单因素和正交试验研究了发酵温度、初始糖度、接种量、发酵时间和果胶酶用量对甜型果酒酒精度和品质的影响。结果表明,甜型黑加仑果酒酿造的最佳工艺为:发酵温度25℃,初始糖度24%,接种量6%,果胶酶0.5%,发酵7 d后再加3.5%的白砂糖,继续发酵2 d结束。此条件下成品甜型果酒的颜色呈深紫红色、澄清透明,具有浓郁、宜人的果香和黑加仑香气,富有营养价值,具有多种保健功能。Blackcurrant wine is produced by using blackcurrant as raw material. Traditional fermenting technology was compared with new fermenting technology（sugar addition for secondary fermentation after primary fermentation） in this paper. The effects of fermenting temperature,initial sugar content, yeast inoculating quantity, fermenting time and pectinase use level on the alcoholicity and the quality of sweet blackcurrant wine were investigated through single factor test and orthogonal test. The optimum fermenting parameters were summed up as follows： fermenting temperature was at 25 ℃, initial sugar content was 24 %, yeast inoculating quantity was 6 %, the use level of pectinase was 0.5 %, 7 d after primary fermentation, 3.5 % sugarcane was added for 2 d secondary fermentation. Under the above conditions, the produced wine was deep purple in color and clear and transparent with strong and pleasant fruit aroma and blackcurrant aroma. Besides, it was of rich nutrition and multiple healthcare functions.

关 键 词：黑加仑 酒精度 甜型 发酵 品质 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]