一种新型麦芽酒的快速发酵工艺研究  

Research on a Rapid Fermentation Process of a New-type Malt Wine

作　　者：孙婷婷[1] 李洲 周世水[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]汕尾市青梅产业研究院,广东陆丰516500

出　　处：《安徽农业科学》2017年第2期108-110,117,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化麦芽发酵工艺参数,获得新型麦芽酒。[方法]以麦芽为原材料,糖化后经酿酒酵母发酵成麦芽酒。利用单因素试验和响应面试验研究p H、温度、接种量对发酵工艺的影响。[结果]优化的麦芽酒发酵条件:温度30℃、p H 5.5、接种量7.5×107CFU/m L、发酵2 d,此工艺条件下可获得酒精度为6.6%的麦芽酒。[结论]将麦芽酒蒸馏出的酒精与麦芽酒勾调成16%的麦芽酒,可开发出一种品质优良的新型发酵麦芽酒。[ Objective ] To optimize malt fermentation parameters and develop a new-type malt wine. [ Method ] The malt wine was fermented by the Saccharomyces cerevisiae with the saccharified malt. The effects of pH,temperature, inoculum size on fermentation process was studied by single factor method and respond surface method. [ Result] The malt wine of 6.6% was produced by the optimum fermentation condition with 30 ℃, pH 5.5, inoculum size 7.5 ×℃ 10^7 CFU/mL after 2 days. [ Conclusion] It was succeed to develop a new-type malt wine of 16% by blending malt wine and distillation alcohol of malt wine.

关 键 词：麦芽酒 酿造工艺 响应面法 

分 类 号：S512.3[农业科学—作物学]