大蒜浸提液与葡萄汁复合果酒的研制  

Development of Wine of Garlic Extract and Grape Guice

作　　者：李丹青 成超超 南锦 LI Dan-qing;CHENG Chao-chao;NAN Jin(School of Biopharmaceutical and Food Engineering,Shangluo University,Shangluo 726000,Shaanxi)

机构地区：[1]商洛学院生物医药与食品工程学院

出　　处：《商洛学院学报》2019年第6期35-40,共6页Journal of Shangluo University

基　　金：国家大学生创新创业训练计划项目（201811396003）

摘　　要：25℃条件下,发酵40 d,酿制大蒜葡萄酒。前期发酵中,添加不同量大蒜汁,以泡沫生成状况考察其对发酵的影响;后期发酵中,采用感官评定确定葡萄酒发酵最佳的大蒜汁添加量、加糖量、酵母加量及发酵液的pH;发酵完成后,使用壳聚糖对原酒进行澄清处理。实验结果表明,发酵前期最佳大蒜汁添加量为1.5%;发酵后期最佳工艺在pH5.5条件,添加7‰的活化酿酒酵母,10%蔗糖和5%的大蒜汁,此时酒香浓郁,蒜香适宜;当澄清剂壳聚糖的使用量为1.25 g L-1时,对色泽的影响小,有最好的澄清效果。所酿制的大蒜复合果酒,酒香浓郁,蒜香清雅。The garlic wine was brew 40 days at 20℃~25℃by traditional fermentation process of wine,while galic extract and longan grape juice were used as the main raw materials.The influence of different amount of garlic juice on fermentation was investigated by the foam formation during pre-fermentation.The sensory evaluation of wine be uesed to determine the best amount of garlic juice,sugar,yeast and pH of fermentation broth during post-fermentation.The wine clarified by chitosan after fermentation.The results showed that:the optimal amount garlic juice was 1.5%during pre-fermentation;the optimal process was 7‰yeast,10%sugar,5%garlic juice and pH 5.5during post-fermentation,while the wine had suitable garlic flvor.The wine have best larification effect when the amount of the clarifying agent chitosan was 1.25 g L-1.The garlic wine product have strong wine flavor and elegant garlic flavor.

关 键 词：大蒜浸提液 葡萄汁 复合果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]