柠檬酒发酵菌种的筛选及工艺优化  

Screening of a Yeast Strain for Lemon Wine Production and Optimization of Its Fermenting Conditions

作　　者：何雪梅 牙保山 刘国明 吴翠琼 李杰民 唐雅园 李丽 盛金凤 郑凤锦 孙健 HE Xuemei;YA Baoshan;LIU Guoming;WU Cuiqiong;LI Jiemin;TANG Yayuan;LI Li;SHENG Jinfeng;ZHENG Fengjin;SUN Jian(Institute of Agro-products Processing Science & Technology,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007;Guangxi Key Lab of Fruits and Vegetables Storage and Processing Technology,Nanning,Guangxi 530007,China)

机构地区：[1]广西壮族自治区农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007

出　　处：《酿酒科技》2019年第1期48-51,64,共5页Liquor-Making Science & Technology

基　　金：广西农业科学院科技基本业务费团队项目(2018YT26);广西果蔬贮藏与加工新技术重点实验室培育基地(17-259-80);广西科技重大专项(桂科AA17204038);中共中央组织部万人计划项目(组厅字[2015]48号);八桂学者团队项目([2016]21)

摘　　要：以北京青柠檬为原料进行发酵酿酒工艺研究。以发酵率和感官评分为评价指标,在单因素试验的基础上,设计3因素3水平的正交试验筛选柠檬酒发酵菌种、优化发酵工艺。结果表明,青柠檬果酒的最适宜发酵菌种为安琪RW,最佳发酵工艺为菌种添加量0.25%、可溶性固形物含量25%、pH值为2.9,柠檬果酒酒精度为13.2%vol。Beijing green lemon used as raw material,fermenting efficiency and sensory scoring selected as the evaluation indexes,three factors and three levels orthogonal experiments on the basis of single factor test was designed to screen yeast strains suitable for lemon wine and to optimize its fermenting conditions.The results suggested that,Angel RW was the most suitable yeast strain,and its adding level was 0.25%,pH was 2.9,and the content of soluble solids was 25%.The alcohol content of the produced wine could reach up to 13.2%vol.

关 键 词：柠檬果酒 加工工艺 菌种筛选 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]