干型富川脐橙果酒酿造技术研究  

Production Techniques of Dry Navel Orange Wine

作　　者：李杰民 吴翠琼 何彩梅[3] 零东宁 刘国明 李昌宝 李丽 郑凤锦 何雪梅 盛金凤 孙健 LI Jiemin;WU Cuiqiong;HE Caimei;LING Dongning;LIU Guoming;LI Changbao;LI Li;ZHENG Fengjin;HE Xuemei;SHENG Jinfeng;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;School of Food Science and Bioengineering,Hezhou University,Hezhou,Guangxi 542899,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 [3]贺州学院食品与生物工程学院,广西贺州542899

出　　处：《酿酒科技》2019年第12期60-64,共5页Liquor-Making Science & Technology

基　　金：贺州市科技开发项目（贺科攻1707023）;广西创新驱动发展专项项目（桂科AA17204038）;2014年国家中组部“万人计划”青年拔尖人才项目（组厅字[2015]48号）“;八桂学者”工程专项经费（[2016]21）;中央引导地方科技发展专项（桂科ZY1949014）;广西农业科学院基本科研业务费项目（桂农科2015YT86，桂农科2018YM04，桂农科2018YT27）

摘　　要：研究不同酿酒菌种发酵富川脐橙果酒的发酵规律,以期为富川脐橙的深加工提供理论依据。优化了发酵工艺中的酵母接种量、发酵温度、硫的添加量,结果表明,以安琪RW为发酵菌种,接种量为0.6 g/L,发酵温度为24℃,添加偏重亚硫酸钾60 mg/L条件下酿造的干型脐橙果酒酒精度为11.2%vol,总酸为9 g/L,酒体呈黄色,清亮透明,具有脐橙特殊香甜的果香和醇厚回甘的酒香,具有脐橙果酒典型风味。安琪RW酵母具有较好的发酵性能,富川脐橙果酒发酵生产有较好的应用前景。The effects of different yeast strains on the fermentation of Fuchuan navel orange wine were studied to provide theoretical basis for the deep-processing of Fuchuan navel orange.The yeast inoculation,fermentation temperature and K2S2O5 addition levels in the fermentation process were optimized.The optimum technical conditions were summed up as follows:Angel RW active dry yeast used with its inoculation amount as 0.6 g/L,fermentation temperature was at 24℃,the adding level of K2S2O5 was 60 mg/L.Under the above conditions,the alcohol content,the acidity and the sugar content of the produced wine were 11.2%,9 g/L and 7.3 g/L respectively.The produced wine was yellow in color,clear and transparent,and it had sweet orange aroma and typical flavor of navel orange wine.In the experiments,Angel RW active dry yeast displayed good fermentation performance and it had promising application prospects.

关 键 词：脐橙 果酒 发酵 工艺优化 

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