固定化复合酵母发酵合水粉葛果酒工艺的优化  

Optimization of Fermentation Technology of Heshui Pueraria thomsonii Benth Wine by Immobilized Mulriple Yeast

作　　者：刘健南[1] 付博[1] 郑琳[1] 张华建[1] 黄裕雄[1] 

机构地区：[1]佛山职业技术学院,广东佛山528137

出　　处：《湖北农业科学》2016年第5期1231-1235,共5页Hubei Agricultural Sciences

基　　金：佛山职业技术学院科研项目(2012KYY01)

摘　　要：对固定化酵母生产合水粉葛(Pueraria thomsonii Benth)果酒的生产工艺进行了优化。以酒精度、感官评价、总黄酮含量为考察指标,研究初始糖度、二氧化硫添加量、固定化酵母添加量、发酵温度对合水粉葛果酒生产工艺的影响。结果表明,最佳工艺条件为初始糖度24%,二氧化硫添加量80 mg/L,固定化复合酵母以0.3%葡萄酒干酵母为主发酵菌种、配合0.04%生香干酵母和0.06%酿酒高活性干酵母,发酵温度28℃,发酵时间7 d。在此条件下,合水粉葛果酒的酒精度为13.3%,感官评分91分,总黄酮含量244.52 mg/L。The production process of Heshui Pueraria thomsonii benth wine produced by immobilized yeast were studied. Using alcohol content,sensory quality and flavonoids content as the inspect indexs, the effects of the initial sugar content, additive amount of SO2,immobilized yeast added quantity,fermentation temperature on the Heshui Pueraria thomsonii Benth wine production process were studied. The results showed that the best technological conditions to produce Heshui Pueraria thomsonii Benth wine were initial sugar content 24%,SO280 mg / L,immobilized mulriple yeasts（0.3% grape wine dry yeast used as chief fermentation species coupled with 0.04%aroma-produing dry yeast and 0.06% high active dry yeast）,fermentation temperature 28 ℃,fermentation time 7 days. Under this condition, Heshui Pueraria thomsonii Benth wine alcohol content was13.3%, sensory score was 91, flavonoids content was 244.52 mg / L.

关 键 词：固定化复合酵母 合水粉葛(Pueraria thomsonii Benth)果酒 黄酮 

分 类 号：TS262.7[轻工技术与工程—发酵工程]