红枣蒸馏酒原酒发酵工艺优化及品质分析  

Optimization of fermentation technology and quality analysis of jujube original wine

作　　者：王淑豪 冯雪[2] 赵京涛[1] 王彬[1] WANG Shuhao;FENG Xue;ZHAO Jingtao;WANG Bin(Comprehensive Experimental Center,Langfang Normal University,Langfang 065000,China;Institute of Life Science,Langfang Normal University,Langfang 065000,China)

机构地区：[1]廊坊师范学院综合实验中心,河北廊坊065000 [2]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《中国酿造》2024年第2期152-159,共8页China Brewing

基　　金：廊坊师范学院博士(后)科研项目(XBQ202146)。

摘　　要：以干红枣为原料发酵制备红枣果酒,进而蒸馏获得红枣蒸馏酒,对红枣原酒发酵工艺进行优化及品质分析,探讨酒精度和甲醇含量在发酵阶段和蒸馏阶段随发酵温度、干酵母接种量及初始糖度的变化规律。结果表明,在单因素试验基础上,通过拟合方程得到最佳红枣原酒发酵工艺为发酵温度24℃、酵母接种量0.71 g/L、初始糖度22°Bx。在此优化条件下,甲醇含量为1.71 g/L,酒精度为12.51%vol。在蒸馏过程中,酒精度从66.2%vol逐渐下降直至为0,而甲醇含量从1.69 g/L增加至最大值5.05 g/L,随后迅速降低。采用拟合方程可描述蒸馏酒液收样体积与酒液中酒精度及甲醇对应的函数关系。红枣蒸馏酒酒体澄清透明,具有明显的枣香,独特的风格,感官评分为92分,甲醇含量为1.90 g/L,酒精度54.7%vol,酒精回收率73.0%。Using dry jujube as raw material,the jujube wine was prepared,and then distilled jujube liquor was prepare by the distillation.The fermentation process of jujube original wine was optimized,its quality was analyzed,and the change rule of alcohol and methanol content with fermentation temperature,dry yeast inoculum and initial sugar content were explored during fermentation and distillation.The results showed that on the basis of single factor experiments,the optimal fermentation process of jujube original wine was obtained by equation fitted,which was fermentation temperature 24℃,yeast inoculum 0.71 g/L and initial sugar degree 22°Bx.Under these optimal conditions,the methanol and alcohol contents were 1.71 g/L and 12.51%vol,respectively.During distillation process,the alcohol content gradually declined from 66.2%vol to 0,while the methanol content increased from 1.69 g/L to a maximum of 5.05 g/L,and then rapidly decreased.The corresponding function relationship of collected distillate volume with alcohol content and methanol content could be described by fitted equation.The distilled liquor was clear and transparent,with obvious jujube fragrance and unique style,the sensory evaluation score,methanol content,alcohol content and alcohol recovery was 92,1.90 g/L,54.7%vol and 73.0%,respectively.

关 键 词：红枣 蒸馏酒 发酵工艺优化 品质分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]