欧李果酒的酿造工艺  

Brewing Process of Cerasus Humilis Wine

作　　者：李凤英[1] 高海生[1] 张立彬[2] 肖啸[2] 张保国 许建军 曾利刚 LI Fengying;GAO Haisheng;ZHANG Libin;XIAO ZHANG Baoguo;XU Jianjun;ZENG Ligang(Hebei Normal University of Science ＆ Technology,a College of Food Science ＆ Technology,b College of Horticulture Science and Technology,Qinhuangdao,Hebei,066600;Hebei Baosheng Agricultural Development Co,Ltd,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]河北科技师范学院园艺科技学院,河北秦皇岛066600 [3]河北宝晟农业开发有限公司

出　　处：《河北科技师范学院学报》2018年第3期29-34,共6页Journal of Hebei Normal University of Science & Technology

基　　金：河北省科技厅重点基础研究项目(项目编号:15236802D)

摘　　要：以欧李为原料,对欧李果酒的酿造工艺进行了试验研究。选择6种活性干酵母发酵欧李果酒,通过分析酒液的色度、透过率、总酸、单宁、总酚含量等理化指标,并结合感官品评,确定适合酿造欧李酒的酵母菌种为Lalvin RC212型。以果胶酶用量、初始糖度、发酵温度、酵母接种量为因素,进行L9(34)发酵条件的正交优化试验,结果表明,欧李果酒的最佳发酵条件为:果胶酶80 mg/L,初始糖度200 g/L,发酵温度22℃,酵母接种量200 mg/L。通过对欧李酒发酵期间理化指标的分析,总结了主要指标和成分的变化规律。The experiment of the brewing process of Cerasus Humilis wine was carried out with Cerasus Humilis as raw material, six kinds of active dry yeast fermented Cerasus Humilis wine were selected. The physicochemical indexes such as color, transmittance, total acid, tannin and total phenol content of the wine were analyzed with sensory evaluation to determine that the yeast suitable is Lalvin RC212. The orthogonal optimization experiment of L9 （ 34 ） fermentation conditions was carried out with pectinase dosage, initial sugar content, fermentation temperature and yeast inoculum. The resuhs showed that the optimal fermentation conditions for Cerasus Humilis wine were pectinase 80 mg/L, initial sugar content 200 g/L, fermentation temperature 22 ℃ , and yeast inoculum 200 mg/L. Through the analysis of physical and chemical indicators during the fer- mentation of Cerasus Humilis wine, the changes of main indicators and components were summarized.

关 键 词：欧李果酒 酿造工艺 酵母菌种 发酵条件 成分变化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]