菠萝果酒的酿造工艺研究  

Studied on Brewing technology of Pineapple wine

作　　者：李静[1] 谭海刚[1] 陈勇[1] 董潇谦 LI Jing TAN Haigang CHEN Yong DONG Xiaoqian(Department of Food science and Engineering, Qingdao agricultural university, Qingdao 266109, China)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2017年第1期47-51,共5页Journal of Qingdao Agricultural University(Natural Science)

基　　金：青岛农业大学应用型人才培养特色名校建设工程2013年大学生科技创新项目

摘　　要：以新鲜菠萝汁为原料进行菠萝果酒的酿造,研究了发酵初始糖度、pH、接种量、温度和时间等因素对产品品质的影响。结果表明,菠萝果酒的最佳酿造工艺条件为:主发酵初始糖度18°Bx,pH 4.0,酵母菌悬液(106个/mL)接种量8%(v/v),发酵温度24℃,主发酵时间4~5d;后发酵、贮藏温度14℃,时间60d。在此条件下酿造的菠萝果酒酒度8.5°,金黄色、澄清透亮、口感细腻,具有典型的果酒香味和风格。In this paper, the fresh pineapple juice was utilized as raw material to brew fruit wine. Then, the effects of the factors such as initial sugar degree, pH, inoculation amount, fermentation temperature and time on the quality of the pineapple wine have been studied. The results showed that, the optimal fermentation conditions were determined as follows., initial sugar 18° Bx, pH 4.0, inoculation amount 8%（v/v）, fermentation temperature 24℃, fermentation time 4- 5 d, storage temperature 14℃, storage time 60 d. Under these conditions, the pineapple wine was 8.5° and it showed golden yellow, clear bright, with typical wine flavor and style, delicate taste.

关 键 词：菠萝 果酒 酿造工艺 

分 类 号：TS201.2[轻工技术与工程—食品科学]