家用果酒酿酒器的设计及果酒发酵工艺  

Design of Household Brewery and Craft of Wine Fermentation

作　　者：佘晓磊 张慧敏 王旭增 冯涛 赵阳 

机构地区：[1]上海应用技术大学机械工程学院,上海201418 [2]上海应用技术大学香料香精技术与工程学院,上海201418

出　　处：《食品工业》2018年第1期85-88,共4页The Food Industry

摘　　要：针对目前市场上家用酿酒器及果酒酿造工艺的不完善。通过选育高效果酒发酵酵母菌、控制等技术,设计一款低功率、操作简单的家用型果酒酿酒器,并选育出一株高效性酵母菌。家用果酒酿酒器主要由温度控制、搅拌等系统组成。通过优化酵母选育工艺并对比市面上销售的发酵酵母的发酵性能,说明了自主筛选酵母在高糖条件下的发酵优越性。通过试验验证设备及酿酒工艺的稳定性,并将果酒酿酒周期缩短至7 d。该装置及工艺弥补了国内外家用果酒酿酒的不足,具有显著效益。For the current market, home brewers and wine brewing process are not perfect. Through the selection of high-quality fruit fermentation yeast, control technology, a low-power, simple operation of the domestic wine brewers was designed and a highly efficient yeast is selected. Household wine brewer consists of temperature control, mixing and other systems. By optimizing the yeast selection process and comparing the fermentation performance of fermented yeast on the market, the fermentation superiority of self-screening yeast under high sugar condition was explained. Experiments verified the stability of the equipment and brewing process and shorten the brewing cycle to 7 d. The device and the process to made up for the lack of domestic and foreign domestic wine, which had significant benefits.

关 键 词：果酒酿酒器 酵母选育 发酵性能 

分 类 号：TS262.7[轻工技术与工程—发酵工程]