香蕉酒发酵及胶清工艺技术研究  

Fermentation & Clarification Technology of Banana Wine

作　　者：柏建玲[1] 莫树平[1] 张菊梅[1] 王惠惠[1] 吴军林[1] 吴清平[1] BAI Jianling;MO Shuping;ZHANG Jumei;WANG Huihui;WU Junlin;WU Qingping(Public Lab of New Application Technology of Microbes,Key Lab of Strains Preservation and Application,State Key Labof Applied Microbiology,Guangdong Institute of Microbiology,Guangzhou,Guangdong 510070,China)

机构地区：[1]广东省微生物研究所省部共建华南应用微生物国家重点实验室广东省菌种保藏与应用重点实验室广东省微生物应用新技术公共实验室

出　　处：《酿酒科技》2019年第6期86-90,共5页Liquor-Making Science & Technology

基　　金：广东省科技项目(编号:2016A010105012);广东省科技计划项目(编号:2013B091500027)

摘　　要：通过对未酶解果胶香蕉带渣果酒发酵工艺及澄清方法进行了初步的探讨,试验结果表明,采用不同发酵菌种发酵香蕉酒品质差异较大,3号酵母发酵酒的色香味较好,利用带渣发酵工艺制备香蕉果酒是可行的;利用3种方法对带渣发酵的香蕉果酒进行澄清,其中第3种澄清方法的效果较佳,酒精的损失在10%以下,总糖损失率均低于20%,酒液透过率均达到90%以上,酒液清亮透明,且对澄清后的酒香味、风味无影响。解决了香蕉带渣发酵酒的澄清问题,带渣发酵工艺制备的香蕉酒香味浓郁,且省去了果胶酶解和去果渣工艺步骤,简化了生产工艺,降低了生产成本。In this study,the fermentation and the clarification of non-enzymatic pectin banana wine with residues were explored.The experimental results indicated that,there was a significant difference in the quality of banana wine products fermented by different yeast strains,banana wine fermented by No.3 yeast strain had good taste and aroma,which proved that fermentation with banana residues was feasible in practice;three methods were used for the clarification of banana wine(fermentation with banana residues),and the 3rd method could achieve the best clarification effects(alcohol loss less than 10%,total sugar loss less than 20%,wine transmittance above 90%,wine was clear and transparent with no adverse effects on taste and aroma).The clarification problems of banana wine fermented with banana residues were solved,and banana wine fermented with banana residues had stronger fruit aroma,and the procedures of pectin enzymatic hydrolysis and fruit residue removal were saved,thus the production process was simplified and the production cost was reduced.

关 键 词：香蕉酒 发酵 果胶 胶清 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]