双酵母混合液态发酵生产杨梅果酒  

Liquid State Fermentation Process of Red Bayberry Wine with Two Yeasts

作　　者：李晓娟 LI Xiaojuan(Zhuzhou Qianjin Pharmaceutical Co.,Ltd.,Zhuzhou 412000)

机构地区：[1]株洲千金药业股份有限公司,株洲412000

出　　处：《食品工业》2021年第6期82-87,共6页The Food Industry

基　　金：湖南省科技创新平台与人才专项2017TP2025。

摘　　要：该试验旨在研究杨梅果酒的液态发酵工艺。当初始还原糖为24 g/100 g,多肽添加量为4 g/L,pH为3.8,温度为24℃,SO2添加量为55 mg/L,双酵母含量为0.3%,BV818和CU-6比例为1∶1,发酵时间为7 d时,杨梅果酒的酒精度为12.5%vol,总酯质量浓度为3.16 mg/L。陈酿前后的杨梅果酒均未检出甲醇,陈酿60 d后杨梅果酒中杂醇油浓度即可降至适当的水平,且口感、风味皆好。The alcoholic fermentation process of red bayberry wine was studied.The alcoholic fermentation was optimized by means of quadratic general rotation design after single factor experiments and response surface methodology.With the conditions of 24 g/100 g sugar content,4 g/L polypeptide addition,pH 3.8,0.3%inoculation volume,24℃,55 mg/L SO2 and the volume proportion of and BV818 to Candida CU-61∶1 fermentation for 7 d,the alcohol in red bayberry wine reached 12.5%vol,and total ester reached 3.16 mg/L.Methanol was not detected before and after aging.Fusel oil content after aging 60 d was reduced to an appropriate level,and the taste and flavor were good.

关 键 词：杨梅 果酒 酒精 酯 杂醇油 

分 类 号：TS262.7[轻工技术与工程—发酵工程]