发酵型茯苓葡萄酒的研制及品质评价  

Development of fermented Poria cocos wine and its quality evaluation

作　　者：崔培梧[1] 曹婧 米洁[3] 陈林[1] 廖彦[1] 谭朝阳[1] 

机构地区：[1]湖南中医药大学药学院,湖南长沙410208 [2]垫江县中医院,重庆408300 [3]西安交通大学药学院,陕西西安710049

出　　处：《中国酿造》2015年第7期48-52,共5页China Brewing

基　　金：湖南省科技计划项目(2015JC3073);湖南省中药粉体与创新药物省部共建国家重点实验室培育基地开放基金(ZYFT201404);湖南中医药大学校级教改项目(2014-JG008);湖南中医药大学生物工程重点学科

摘　　要：该研究主要分析了初始糖度、接种量、主发酵温度、偏重亚硫酸钾添加量对发酵型茯苓葡萄酒发酵效果的影响,在单因素试验的基础上,采用响应面法对主发酵工艺进行优化,确定其最佳酿造条件,并对其品质进行评价。结果显示,发酵型茯苓葡萄酒最佳主发酵条件为初始糖度225.56 g/L、酵母接种量3.4%、主发酵温度27.23℃、偏重亚硫酸钾添加量89.26 mg/L,此时茯苓葡萄酒酒精度为13.72%vol,其感官品质及理化、微生物指标检测数据均符合国家相关标准。The effects of initial sugar content, inoculum, main fermentation temperature and potassium metabisulphate addition on fermentation of Poria cocos wine were analyzed. On the base of single factor experiments, the fermentation process was optimized by response surface methodology, the optimum fermentation conditions were determined, and the product quality was evaluated. The results showed that the optimal fermentation conditions of P. cocos wine were initial sugar content 225.56 g/L, inoculum 3.4%, main fermentation temperature 27.23 %;, potassium metabisulphate addition 89.26 mg/L. The alcohol content of P. cocos wine was 13.72%vol at the conditions. The sensory evaluations, physical and chemical indicators, microbial indicators of P. cocos wine met the National Standards.

关 键 词：茯苓 葡萄酒 发酵 品质评价 

分 类 号：TS262.7[轻工技术与工程—发酵工程]