半干型菠萝果酒发酵工艺条件优化  

Optimization of fermentation conditions of semi-dry pineapple wine

作　　者：钟姝霞 李觅[1] 邓杰[1] 罗惠波[1] 卫春会[1] 万世旅 谢军[1] 刘嘉蕙[1] 邹琴[1] 

机构地区：[1]四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国酿造》2015年第11期162-166,共5页China Brewing

基　　金：2015年度四川省大学生创新创业训练计划项目(201510622057)

摘　　要：以菠萝为原料发酵生产半干型菠萝果酒.通过单因素试验考察了不同的初始糖度、酵母接种量、发酵液pH值及发酵时间对菠萝果酒品质的影响,采用正交试验优化工艺条件,通过验证得出最佳工艺条件：初始糖度为22％,初始pH值为4.0,接种量为9％,发酵时间为8d,发酵温度控制在25～29℃.菠萝酒中检测分析出18种香味成分,其中酯类6种、醇类5种、烷类4种,酚类1种,喹啉类1种,呋喃类1种.在此最佳工艺下酿制而成的菠萝果酒酒精度达14％vol,含糖量7.4 g/L,成品酒澄清透亮,酒体丰满,口感醇厚,酸甜适中,具有浓郁的菠萝果香和独特的酒香.Pineapple was used as the raw material to ferment semi-dry pineapple fruit wine. By single factor experiments, the effect of initial sugar content, yeast inoculum, pH and fermentation time on the quality of pineapple wine was studied. The optimum process optimized by orthogonal test was as follows： initial sugar content 22%, initial pH 4.0, and yeast inoculum 9%, fermentation temperature 25-29 ℃ and time 8 d. 18 kinds of aroma compounds were found in the wine, including 6 esters, 5 alcohols, 4 alkanes, 1 phenol, 1 quinolines and 1 furans. The alcohol content of pineapple fruit wine fermentated by optimum process was 14%vol, sugar content was 7.4 g/L, the product was clear bright, full-bodied, soft taste, moderate sweet and sour, rich in pineapple flavor and unique aroma.

关 键 词：菠萝 半干型 果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]