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 Agricultural 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》2023年第4期129-133,共5页Liquor Making

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,SO_(2)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%,SO_(2)添加量为40 mg/L,酵母接种量200 mg/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,SO_(2) 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 SO_(2) 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]