低醇甜型猕猴桃酒工艺条件的优化研究  

Study on Optimal Fermentation Technique Conditions of Low Alcohol Sweet Kiwi Fruit Wine

作　　者：崔艳[1] 吕文 孙颖[1] 唐敏慧[1] 

机构地区：[1]天津农学院食品科学与生物工程学院天津农产品加工工程技术中心,天津300384 [2]中法合营王朝葡萄酿酒有限公司,天津300402

出　　处：《天津农学院学报》2015年第4期38-40,49,共4页Journal of Tianjin Agricultural University

基　　金：天津农学院实验示范中心教学改革项目"以开发新型发酵食品为创新性实验项目的新探索"(2015SY005)

摘　　要：以开发新型的低醇甜型猕猴桃酒为目的,以猕猴桃为原料,摸索并优化了酿造低醇甜型猕猴桃酒的工艺条件,并探讨了果浆的糖含量、pH值、酵母接种量及发酵温度对低醇甜型猕猴桃酒的品质影响。结果表明：果浆糖度15°Bx、pH值3.5、酵母菌接种量0.2 g/L、发酵温度20℃为发酵低醇（酒精度〈7%,v/v）甜型猕猴桃酒的最佳工艺条件。在此条件下,可获得酒精度为5%~6%（v/v）、浅黄绿色、酸甜适口、果香较突出、口感协调、酒体清爽柔和的低醇甜型猕猴桃酒。The fermentation technique conditions were studied and optimized using kiwi fruits as raw materials to brew low alcohol sweet kiwi fruit wine. Effects of fruit pulp sugar content, pH value, inoculation amount of yeast and fermentation temperature on wine quality were investigated. The results show that the optimal fermentation conditions were 15° Bx of sugar content, pH value 3.5, inoculation amount 0.2 g/L and 20℃ of fermentation temperature. Under these conditions, the alcohol content of final wine was 5%-6% （v/v）, and the low alcohol wine had a light yellow-green color, good taste with sweet and sour, rich fruit aroma, fresh and consistent body.

关 键 词：低醇 酒 猕猴桃 工艺条件 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]