桑椹酒主发酵工艺研究  

The main fermentation technology of mulberry fruit wine

作　　者：叶华[1,2] 陈程 李松林 白青云[1] 陈晓明[1] 王辉[1] 朱兵 YE Hua;CHEN Cheng;LI Song-lin;BAI Qing-yun;CHEN Xiao-ming;WANG Hui;ZHU Bing(Department of Food Science and Engineering,Huaiyin Institute of Technology,Huaian 223003,Jiangsu,China;Huaian Xianhe Green Industry Co.,Ltd.,Huaian 223000,Jiangsu,China)

机构地区：[1]淮阴工学院食品科学与工程系,江苏淮安223003 [2]淮安先河绿色产业有限公司,江苏淮安223000

出　　处：《湖北农业科学》2019年第15期102-106,110,共6页Hubei Agricultural Sciences

基　　金：淮安市重点研发计划(现代农业)项目(HAN201627);淮安国家农业科技园区—淮阴工学院产学研合作项目(201601)

摘　　要：通过单因素试验和正交试验,探索桑椹(Fructus Mori)酒主发酵工艺参数。结果表明,以产品的感官品质和酒精度为衡量指标,主发酵的最佳条件为:经成分调整的桑椹发酵原液经60mg/L的SO2处理后,接入0.05%的耐高温安琪酿酒高活性干酵母,在20℃下发酵7d,能得到品质良好的桑椹原酒。The main fermentation technology of mulberry fruit wine was optimized by signal factor and orthogonal test. The optimized conditions of main fermentation were that the fermentation temperature was 20 ℃ for 7 days, inoculation quantity of angel thermo-resistant high temperature wine dry yeast was 0.05% after initial sugar content of mulberry fruit juice being adjusted and treated by 60 mg/L of SO2.

关 键 词：桑椹(Fructus Mori) 酵母菌种 主发酵工艺 正交试验 

分 类 号：TS262.7[轻工技术与工程—发酵工程]