诺丽果酒酿造工艺的研究  

Study on Fermentation Technology of Morinda citrigolia Wine

作　　者：徐荣[1] 胡小静[2] 郭刚军[1] 杨朴丽[1] 姜士宽[1] 杨焱[1] 

机构地区：[1]云南省热带作物科学研究所,景洪666100 [2]文山学院生化系,文山663000

出　　处：《食品工业》2018年第2期15-18,共4页The Food Industry

基　　金：云南省科技厅院所开发专项(2014DC035)

摘　　要：以诺丽果为原料研究诺丽果酒的酿造工艺,通过单因素和正交试验,研究不同初始p H、酵母接种量、初始糖度、SO_2添加量和发酵温度对果酒品质的影响。结果表明,诺丽果酒发酵的最佳工艺条件为:初始p H 6.5,酵母接种量0.6 g/L,初始糖度20°Bx,SO_2添加量60 mg/L,发酵温度25℃,在此条件下发酵得到的诺丽果酒酒精度为12.52%vol,感官评分为88分,酒体呈棕红色,果香浓郁。The fermentation process of the Morinda citrigolia fruit wine was studied. The initial pH, yeast inoculation quantity, initial sugar concentration, SO2 content and fermentation temperature were investigated by single factor tests and then optimized by orthogonal experiments. The results of the present work showed that best conditions for fermentation were pH 6.5, yeast inoculation quantity of 0.6 g/L, the initial sugar concentration of 20 °Bx and the temperature of 25 °E. The fruit wine obtained with a lower alcohol content （12.52%vol） and a high sensory score （88）. The wine was clear brown red and the taste was fruity and sweet.

关 键 词：诺丽 果酒 发酵 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]