不同酿造工艺番茄酒的对比研究  

Comparative study on tomato wine brewed by different techniques

作　　者：梁晓华[1,2] 张文文[1] 徐成东[1,2] 范树国[1,2] 

机构地区：[1]楚雄师范学院化学与生命科学学院,云南楚雄675000 [2]滇中高原生物资源开发与利用研究所,云南楚雄675000

出　　处：《广东农业科学》2016年第10期117-122,共6页Guangdong Agricultural Sciences

基　　金：云南省高校特色植物资源研究与开发科技创新团队支持计划项目(IRTSTYN);云南省省级重点学科建设项目"生物学";楚雄师范学院校级优势特色学科建设项目"生物学"(05YJJSXK03);云南省高校应用生物学重点实验室基地建设项目

摘　　要：采用新鲜、成熟的番茄进行热浸渍法和传统工艺酿酒发酵,传统工艺条件为初始糖度20%、酵母接种量0.2 g/L、pH3.89、主发酵温度24℃、SO_2 添加量50 mg/L、果胶酶添加量50 mg/L,制得的番茄酒的酒精度为8.9%,总酸为5.7 g/L,还原糖为3.1 g/L;热浸渍法工艺条件为主发酵温度24℃、酵母接种量0.2 g/L、番茄汁糖度20%、SO_2 20 mg/L、果胶酶添加量50 mg/L、热浸渍温度60℃、时间30 min,制得的番茄原酒感官指标为酒体透明、酒香醇厚、酒气协调、具有典型的番茄香味,酒精度为10.4%、总酸为6.1 g/L、还原糖为2.4 g/L。与国际标准相比,理化、感官指标均达标。通过对发酵酒进行理化指标分析、感官评价确定,当地番茄酒采用热浸渍法比传统工艺酿造的质量更好。Fresh mature tomatoes were used for fermentation and brewed by hot dipping method and traditional technology,respectively.The conditions of traditional technology were as follows：20% of initial sugar content,0.2 g/L of yeast inoculum,p H 3.89,24℃ of main fermentation temperature,50 mg/L of SO_2,50 mg/L of pectinase,8.9% degree of alcohol of fruit wine,5.7 g/L of total acid,and 3.1 g/L of reducing sugar.Whereas,the conditions of hot dipping method were as follows：24℃ of main fermentation temperature,0.2 g/L of yeast inoculum,20% of sugar content of tomato juice,20 mg/L of SO_2,50 mg/L of pectinase,and 60℃ of hot dipping temperature for 30 min.Based on the above conditions of hot dipping method,the prepared tomato wine had transparent wine body,rich,full-bodied wine bouquet,alcohol gas coordination,possessing typical tomato flavor,with 10.4% degree of alcohol,6.1 g/L of total acid and 2.4 g/L of reducing sugar.Compared with the international standards,the physical and chemical,sensory indicators of prepared tomato wine were qualified.Through the analysis of physical and chemical indices and sensory evaluation of fermented wine,the quality of local tomato wine made by hot dipping method was much better than that by traditional technology.

关 键 词：番茄 果酒 发酵 传统工艺 热浸渍法 酿酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]