红菇娘蜂蜜酒发酵工艺条件的研究  

Study on Fructus Physalis Honey Wine Fermentation Processing

作　　者：衣海龙[1] 

机构地区：[1]黑龙江农垦科技职业学院,黑龙江省哈尔滨150431

出　　处：《酿酒》2015年第6期93-95,共3页Liquor Making

摘　　要：以红菇娘、蜂蜜为主要原料,通过酵母菌的发酵作用,酿制红菇娘蜂蜜酒。通过设计正交试验,优化出的最佳发酵工艺条件为:接种量在0.09%左右;糖质量浓度约为15%;主发酵时间取6d;发酵液的p H值在4.0;蜂蜜的添加量为10%。酿制的红菇娘蜂蜜酒色泽淡红,澄清透明,具有协调的果香和酒香;醇和清新,酸甜爽口,具有红菇娘蜂蜜酒的典型风格。成品酒精含量为8.1%(V/V);总糖含量为8.0%(m/m);总酸含量为6.26g/L。The fermented wine with mixture of fructus physalis and honey were produced as the following process. The fermented wine was developed by yeast fermentation with fructus physalis and honey as raw material. The optimum fermentation conditions were obtained by orthogonal experimental design and optimized technics. The optimum fermentation conditions were determined as follows： Inoculation quantity was 0.09%, the sugar content was 15%, the fermentation time was 6d, p H was 4.0, Honey added amount of 10%. The fermented wine was red, clear and pellucid, and the aroma of fruit and alcohol was harmonious; the wine tasted sweet sour, tasty and refreshing, and had the typical character of the fermented wine with mixture of ructus physalis and honey. This product had alcohol content 8.1%（V/V）,sugar content 8.0%（m/m） and acid content 6.26g/L.

关 键 词：红菇娘 蜂蜜 发酵酒 

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]