布朗李果酒发酵工艺研究  

Fermentation Technology of Wine Made from Black Plum

作　　者：胡云峰[1] 庞权 阎瑞香 陈君然[1] HU Yun-fenga;PANG Quana;YAN Rui-xiangb;CHEN Jun-rana(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, China;College of Packaging and Printing Engineering, Tianjin University of Science and Technology, Tianjin 300222, China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300222 [2]天津科技大学包装与印刷工程学院,天津300222

出　　处：《包装工程》2019年第9期43-47,共5页Packaging Engineering

基　　金：西藏自治区科技重大专项(XZ201801NA04);天津市林果现代农业产业技术体系创新团队项目(ITTFPRS2018010)

摘　　要：目的为了优化布朗李果酒的最佳发酵工艺。方法以布朗李为原料,选取酵母接种量、发酵温度、初始含糖量、二氧化硫添加量为影响因子,以酒精度为考察指标,在单因素试验的基础上对布朗李果酒的发酵工艺进行正交优化。结果得到了布朗李果酒发酵的最优工艺参数,酵母接种量(体积分数)为5%,发酵温度为26℃,初始含糖量(质量分数)为24%、二氧化硫添加量为80 mg/L。在此条件下发酵7 d的果酒酒精度(体积分数)为11.9%。结论该工艺生产的布朗李果酒酒精度高,原料发酵充分,利用率高。The paper aims to optimize the fermentation technology of wine made from black plum. With black plum as the raw material, additive amount of yeast, fermentation temperature, initial sugar content and the adding dosage of sulfur dioxide were selected as factors of influences to orthogonally optimize the fermentation technology of wine made from black plum with the alcoholic strength as a reference indicator. The results showed that the optimal fermentation conditions were as follows: additive amount of yeast was 5%, fermentation temperature was 26 ℃, initial sugar content was 24%, the adding dosage of sulfur dioxide was 80 mg/L. After 7 days of fermentation under the optimal conditions, the alcohol content of black plum wine was 11.9%. The black plum wine produced in this method has high alcoholic strength. The raw materials are fermented well and the usage rate is high.

关 键 词：布朗李 果酒 发酵工艺 酒精 

分 类 号：TS262.7[轻工技术与工程—发酵工程]