乳酸菌联合酵母菌发酵制备一种新型沙棘酒  

Preparation of a new type seabuckthorn wine fermented by lactic acid bacteria and yeast

作　　者：徐敏[1] 杜金城[1] 丁秀云[1] 于上富 霍贵成[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《中国酿造》2016年第1期174-176,共3页China Brewing

基　　金：国家高技术研究发展计划‘863计划’项目(2011AA100902)

摘　　要：该试验采用生物降酸的方式,利用乳酸菌联合酵母的发酵方法,克服传统果酒发酵时间长、发酵不易控制、风味较差等缺点,制备一种新型的适合大众饮用的沙棘酒。通过单因素及正交试验研究接菌量(乳酸菌/酵母菌)、发酵温度及发酵时间对沙棘酒品质的影响。结果表明,当接菌比例(乳酸菌/酵母菌)为3%∶5%,发酵温度为30℃,发酵时间为96 h时,所制的沙棘酒感官评分为93分。Using the acid-degradation method and lactic acid bacteria combine with yeast fermentation, a new type seabuckthom wine was prepared that is suitable for the public. Unlike the traditional wine, the new seabuckthorn overcame the shortcoming of long fermentation time, control hard, poor flavor and so on. Through single-factor experiments and orthogonal experiments, the effect of inoculum （lactic acid bacteria： yeast）, fermentation temperature and time on seabuckthorn wine quality was investigated. Results showed that the optimal condition was lactic acid bacteria ： yeast inoculum 3%：5%, fermentation temperature 30℃ and time 96 h, the sensory evaluation score of the wine was 93.

关 键 词：乳酸菌 酵母 沙棘酒 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]