蜂蜜草莓酒的酿造工艺的优化  

Optimization of Production Process of Honey-Strawberry Wine

作　　者：孙晓璐[1] 杨永学 张源 SUN Xiaolu;YANG Yongxue;ZHANG Yuan(Fuyang Vocational and Technical College,Fuyang,Anhui 236031;Fuyang Normal University,Fuyang,Anhui 236031,China)

机构地区：[1]阜阳职业技术学院,安徽阜阳236031 [2]阜阳师范大学,安徽阜阳236031

出　　处：《酿酒科技》2021年第2期32-35,39,共5页Liquor-Making Science & Technology

基　　金：安徽省高校科学研究重点项目“基于浓香型白酒制作配制酒的研究”;阜阳师范大学承接阜阳市科技专项经费市校合作计划项目“果酒品质提升关键技术及产业化示范”(SXHZ202004)。

摘　　要：通过对新鲜草莓的处理、破碎后得到果汁进行果酒发酵。设计单因素实验研究发酵过程中蜂蜜的添加量、酿酒酵母的添加量、果胶酶的添加量、发酵时间的控制对草莓果酒品质的影响,在通过单因素水平测定后,进行正交实验的设计,确定复合果酒的最优组合,在果汁中蜂蜜添加量为10%,酵母的添加量为0.1%,果胶酶添加量为0.2%,发酵时间为15 d,酒体色泽红润,透明度高,果香四溢,通过正交试验方差分析,得出蜂蜜的添加量对草莓酒的发酵影响极为显著(P<0.01),且为最佳糖源。Fresh strawberries were treated and crushed,then fermented to produce fruit wine.Single-factor experiments were designed to study the factors influencing the quality of the wine,including the addition level of honey,yeast and pectinase,and the control of fermentation time.Then orthogonal experiments were designed to determine the best combination of fermentation conditions.The results showed that,when the addition level of honey,yeast and pectinase was 10%,0.1%and 0.2%respectively,and the fermentation time was 15 d,the produced wine was ruby and transparent,with rich fruit aroma.Through orthogonal test variance analysis,it was concluded that the influence of honey added on the fermentation of strawberry wine was very significant(P<0.01),therefore honey was the best carbohydrate source.

关 键 词：蜂蜜草莓酒 草莓 发酵条件 蜂蜜 酵母 果胶酶 

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]