毛酸浆干型果酒发酵工艺条件的研究  

Studies on Fermentation Technology of Physalis Pubescens L.Dry Wine

作　　者：贾金辉[1] 李文一[1] JIA Jinhui;LI Wenyi(Liaoning Agriculural Technical College,Yingkou 115009,Liaoning,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《酿酒》2021年第3期120-124,共5页Liquor Making

基　　金：辽宁省教育厅一般项目;辽宁农业职业技术学院重点项目。

摘　　要：以新鲜毛酸浆为原料,研制毛酸浆干型果酒。试验选择影响毛酸浆干型果酒品质的4个主要因素,包括发酵温度,初始糖度,SO2添加量,酵母接种量。以酒精度和感官评分为评价指标,通过正交试验考察最佳发酵工艺条件。试验所得最佳的工艺条件为:发酵温度26℃,初始糖度20%,SO2添加量为40mg/L,酵母接种量200mg/L。The Physalis pubescens L. dry wine was produced Using fresh Physalis pubescens L. as the raw materials.Test selected four major factors affecting the quality of Physalis pubescens L. dry wine, including the fermentation temperature, the initial sugar content, SO2 addition and yeast inoculums size.The best fermentation conditions were investigated by orthogonal test with alcohol accuracy and sensory score as evaluation indexes.The best process conditions are as follows: The fermentation temperature was 26℃, the initial sugar content was 20%, the amount of SO2 added was 40 mg/L, and the amount of yeast inoculated was 200 mg/L.

关 键 词：毛酸浆 果酒 发酵工艺 

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]