椪柑果酒酿造工艺参数的优化  

Optimization of brewing technology parameters of Ponkan fruit wine

作　　者：蒋继丰[1,2] 方伟[1,2] 张海龙[1,2] 王登宇[1,2] 

机构地区：[1]怀化学院生物与食品工程学院,湖南怀化418000 [2]民族药用植物资源研究与利用湖南省重点实验室,湖南怀化418000

出　　处：《中国酿造》2017年第1期186-190,共5页China Brewing

基　　金：湖南省科技厅2012年科技计划(2012NK3114)

摘　　要：以啤酒酵母为试验菌株,以麻阳椪柑为原料,通过单因素试验和正交试验,研究了柑橘果酒的酿造工艺。结果表明,椪柑果酒酿造工艺条件为椪柑果汁初始糖度22%、啤酒酵母接种量7%、发酵温度22℃、椪柑果汁初始p H 4.0和发酵时间7 d;再经陈酿1个月并离心澄清(4 000 r/min,25 min)后,所得椪柑果酒酒精度为10.4%vol,残糖量为1.89%,椪柑果酒口味纯正、香气浓郁、澄清透明。Using Saccharomyccs cerevisiae as experimental strain and Mayang Ponkan as raw material, the brewing technology of fruit wine was stud- ied through single factor and orthogonal experiments. The results showed that the optimal technology parameters were initial sugar content 22%, S. cerevisiae inoculum 7%, fermentation temperature 22℃, juice initial pH 4.0 and fermentation time 7 d. After one month aging, the wine was cen-trifugated at 4 000 r/min for 25 min, it was transparent with pure-taste and strong flavor, the alcohol content and residue sugar content was 10.4%vol and 1.89%, respectively.

关 键 词：椪柑果酒 酿造工艺 参数优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]