软枣猕猴桃酒生物降酸研究  

Development of Biological Acid Actinidia arguta Wine

作　　者：吕英池 许玉然 窦佳博 贺阳[1] LV Yingchi;XU Yuran;DOU Jiabo;HE Yang(Jilin Agricultural University,Changchun,Jilin 130118,China;Jilin Forest Yangquan Beverage Co.,Ltd.,Changchun,Jilin 130022,Chin)

机构地区：[1]吉林农业大学,吉林长春130118 [2]吉林森工泉阳泉饮品有限公司,吉林长春130022

出　　处：《农产品加工》2023年第18期16-19,共4页Farm Products Processing

摘　　要：以软枣猕猴桃为原料,采用降酸酵母A3、B5降酸,酸度适宜的软枣猕猴桃酒。通过果酒的降酸率为评价指标,对最佳降酸方式发酵软枣猕猴桃酒过程中的降酸菌液用量、降酸时间及降酸温度进行单因素试验和正交试验得到软枣猕猴桃酒最佳降酸工艺。最终确定降酸条件为A3降酸菌液添加量6%,降酸时间5 d,降酸温度28℃,总酸质量浓度可由(13.49±0.24) g/L降至(6.82±0.35) g/L,降酸率为(49.64±1.97)%,酒体呈淡黄色,澄清透明,具有软枣猕猴桃的特殊香气和滋味。With Actinidia arguta and acid-lowering yeast A3,B5 as raw materials,to develop a good taste,quality of biological Actinidia arguta wine.With Actinidia arguta wine and two advantageous acid reducing yeast as the main raw materials,the best acid reducing inoculation method was determined by acid reduction rate of fruit wine.Taking the acid reduction rate as the evaluation index,the single factor and orthogonal test of acid lowering bacteria solution in the best acid lowering method to obtain the best acid lowering process of Actinidia arguta wine.The optimal acid reduction condition was 6%of A3 acid reduction bacteria solution,acid reduction time 5 d,acid reduction temperature 28 ℃,the total acid mass concentration can be reduced from(13.49±0.24) g/L to(6.82±0.35) g/L,acid reduction rate was(49.64±1.97) %,the wine body was light yellow,clear and transparent,with the special aroma and taste of Actinidia arguta.

关 键 词：软枣猕猴桃 生物降酸 酵母 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]